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Polysaccharide Gums from Agricultural Products: Processing, Structures and Functionality
Steve W. Cui
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.
284 pages
| Media | Boeken Paperback Book (Boek met zachte kaft en gelijmde rug) |
| Vrijgegeven | 5 september 2019 |
| ISBN13 | 9780367397999 |
| Uitgevers | Taylor & Francis Ltd |
| Pagina's | 284 |
| Afmetingen | 150 × 220 × 10 mm · 453 g |
| Taal en grammatica | Engels |
