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e-book

Polysaccharide Dispersions - Chemistry and Technology in Food (Cód: 3027765)

Walter, Reginald H.

ELSEVIER S&T

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Polysaccharide Dispersions - Chemistry and Technology in Food

R$285,45

Descrição

Polysaccharides are the subject of heightened interest today, and this book is a concise and fully up-to-date study of the properties of food polysaccharides, describing their interaction with water, the mass-volume-pressure-relationship, various types of mathematical modeling, and the common phenomenology under different combinations of stimuli. New empirical and theoretical equations, which are not often identified with food technologies, are used to support the findings. Polysaccharide Dispersions: Chemistry and Technology in Food is written in a simple, nontechnical style and should be equally comprehensible to the student, the researcher, the plant manager, and the casual observer with only a modest technical background.Contains fundamental principles, practical applications, and new discoveries regarding polysaccharidesPresents material in a simple, easy to understand styleFocuses exclusively on the food industry

Características

Produto sob encomenda Sim
Marca ELSEVIER S&T
Cód. Barras 9780080539232
Acabamento ebook
Início da Venda 10/12/1997
Gratuito Não
Tamanho do Arquivo 12686
Proteção Drm Sim
Idioma 337
Ano da Publicação 97
Peso 0.00 Kg
AutorWalter, Reginald H.