{
"item_title" : "Polysaccharide Association Structures in Food",
"item_author" : [" Walter "],
"item_description" : "Focuses on the physical-chemical origins and structures formed by the association of aqueous, dispersed polysaccharides with related and unrelated chemical species. Covers the origin of polysaccharide supramolecular assemblies; polysaccharide molecular structures; gel formation and ultrastructure in food polysaccharides; structures and phase transitions of starch polymers; microcrystalline cellulose technology; cyclodextrins; starch-lipid interactions; interactions in whey protein/polysaccharide mixtures; and more.",
"item_img_path" : "https://covers3.booksamillion.com/covers/bam/0/82/470/164/082470164X_b.jpg",
"price_data" : {
"retail_price" : "400.00", "online_price" : "400.00", "our_price" : "400.00", "club_price" : "400.00", "savings_pct" : "0", "savings_amt" : "0.00", "club_savings_pct" : "0", "club_savings_amt" : "0.00", "discount_pct" : "10", "store_price" : ""
}
}
Overview
"Focuses on the physical-chemical origins and structures formed by the association of aqueous, dispersed polysaccharides with related and unrelated chemical species. Covers the origin of polysaccharide supramolecular assemblies; polysaccharide molecular structures; gel formation and ultrastructure in food polysaccharides; structures and phase transitions of starch polymers; microcrystalline cellulose technology; cyclodextrins; starch-lipid interactions; interactions in whey protein/polysaccharide mixtures; and more."
This item is Non-Returnable
Customers Also Bought
Details
- ISBN-13: 9780824701642
- ISBN-10: 082470164X
- Publisher: CRC Press
- Publish Date: April 1998
- Dimensions: 9.24 x 6.24 x 0.86 inches
- Shipping Weight: 1.44 pounds
- Page Count: 352
Related Categories
