Polysaccharide Gums from Agricultural Products: Processing, Structures and Functionality (English Edition)

Polysaccharide Gums from Agricultural Products: Processing, Structures and Functionality (English Edition)

作者
Steve W. Cui
语言
英语
电子书格式
epub,pdf,mobi,azw3,txt,fb2,djvu
下载次数
2880
更新日期
2023-08-17
运行环境
PC/Windows/Linux/Mac/IOS/iPhone/iPad/iBooks/Kindle/Android/安卓/平板
内容简介

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.

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