Polysaccharide Gums from Agricultural Products:Processing, Structures and Functionality

来自农产品的多糖胶:加工、结构与功能性

食品加工技术

原   价:
3969.00
售   价:
3175.00
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平台大促 低至8折优惠
发货周期:预计5-7周发货
作      者
出  版 社
出版时间
2000年10月26日
装      帧
精装
ISBN
9781566769341
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页      码
284
开      本
6x9
语      种
英文
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图书简介
This reference presents the most recent information on new and potential food hydrocolloids originated from agricultural products, including yellow mustard gum, flaxseed gum, cereals (wheat, barley, oat, and corn), psyllium, fenugreek, and soybeans. Polysaccharide Gums from Agricultural Products: Processing, Structures and Functionality addresses the basic chemistry, extracting processes, molecular structure, and, most importantly, the functional properties and potential applications of new polysaccharide gums. It will be of interest to researchers in gums and crop breeding science, the food and cosmetic industries, and to academic and food industry libraries.
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