Pectin: Technological and Physiological Properties - Pectin - Books - Springer Nature Switzerland AG - 9783030534202 - October 2, 2020
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Pectin
Pectin: Technological and Physiological Properties 2020 edition

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?This text presents the technological and physiological properties of pectin in an educational approach that encompasses all of the essential information a researcher needs to fully understand their function and use in foods.

207 pages, 20 Illustrations, color; 3 Illustrations, black and white; XI, 207 p. 23 illus., 20 illus

Media Books     Hardcover Book   (Book with hard spine and cover)
Released October 2, 2020
ISBN13 9783030534202
Publishers Springer Nature Switzerland AG
Pages 207
Dimensions 150 × 220 × 20 mm   ·   485 g
Language German  
Editor Kontogiorgos, Vassilis

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