Polysaccharide Gums from Agricultural Products: Processing, Structures and Functionality
| AUTHOR | Cui Steve W; Cui Steve W; Cui Steve W et al. |
| PUBLISHER | Routledge (10/26/2000) |
| PRODUCT TYPE | Hardcover (Hardcover) |
Description
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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Product Format
Product Details
ISBN-13:
9781566769341
ISBN-10:
1566769345
Binding:
Hardback or Cased Book (Sewn)
Content Language:
English
More Product Details
Page Count:
284
Carton Quantity:
24
Product Dimensions:
6.40 x 0.88 x 9.32 inches
Weight:
1.27 pound(s)
Country of Origin:
US
Subject Information
BISAC Categories
Technology & Engineering | Food Science - General
Technology & Engineering | Agriculture - General
Dewey Decimal:
668.372
Library of Congress Control Number:
00107624
Descriptions, Reviews, Etc.
publisher marketing
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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List Price $425.00
Your Price
$420.75