Polysaccharide Gums from Agricultural Products: Processing, Structures and Functionality - Steve W. Cui - Books - Taylor & Francis Ltd - 9780367397999 - September 5, 2019
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Steve W. Cui
Polysaccharide Gums from Agricultural Products: Processing, Structures and Functionality 1st edition

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This new reference presents the most recent information on new and potential food hydrocolloids originated from agricultural products, including o yellow mustard gum o flaxseed gum o cereals (wheat, barley, oat, and corn)o psyllium fenugreek o soybean. 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.

284 pages

Media Books     Paperback Book   (Book with soft cover and glued back)
Released September 5, 2019
ISBN13 9780367397999
Publishers Taylor & Francis Ltd
Pages 284
Dimensions 150 × 220 × 10 mm   ·   453 g
Language English  

Mere med samme udgiver

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