Carbohydrate Chemistry for Food Scientists /
Contenido: Monosacáridos; Reacciones de los carbohidratos; Oligosacáridos; Polisacáridos; Comportamiento de soluciones, dispersiones y geles de polisacáridos; Almidón; Celulosas; Hemicelulosas; Guar y goma de algarrobilla; Xanano; Carrageninas; Alginato; Pectinas; Gomas segregadas; Agentes abultante...
Guardat en:
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| Format: | Llibre |
| Idioma: | anglès |
| Publicat: |
Saint Paul, EUA :
Eagan Press,
1997, c1997
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| Matèries: | |
| Etiquetes: |
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Ítems similars: Carbohydrate Chemistry for Food Scientists /
- Starches /
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- Handbook of Food Analytical Chemistry : Water, Proteins, Enzymes, Lipids, and Carbohidrates /
- Complex Carbohydrates in Foods /
- The Food Chemistry Laboratory : A Manual for Experimental Foods, Dietetics, and Food Scientists /
- Food Chemistry : A Laboratory Manual /