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...
Salvato in:
| Autore principale: | |
|---|---|
| Altri autori: | |
| Natura: | Libro |
| Lingua: | inglese |
| Pubblicazione: |
Saint Paul, EUA :
Eagan Press,
1997, c1997
|
| Soggetti: | |
| Tags: |
Nessun Tag, puoi essere il primo ad aggiungerne!!
|
Documenti analoghi: Carbohydrate Chemistry for Food Scientists /
- Starches /
- Complex Carbohydrates in Foods /
- Handbook of Food Analytical Chemistry : Pigments, Colorants, Flavors, Texture, and Bioactive Food Components /
- Handbook of Food Analytical Chemistry : Water, Proteins, Enzymes, Lipids, and Carbohidrates /
- The Food Chemistry Laboratory : A Manual for Experimental Foods, Dietetics, and Food Scientists /
- Food Chemistry : A Laboratory Manual /