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Polysaccharide Gums from Agricultural Products: Processing, Structures and Functionality - Steve W. Cui,Cui Steve W.,Steve W. Cui Steve W.

English
2000-10-26
€718.64 €898.30

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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 struc ... Full description

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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.

More Information

Author Steve W. Cui, Cui Steve W., Steve W. Cui Steve W.
Publisher Routledge
Release year 2000
Cover type Hardcover
EAN 9781566769341
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€718.64 €898.30