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...
Gorde:
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| Formatua: | Liburua |
| Hizkuntza: | ingelesa |
| Argitaratua: |
Saint Paul, EUA :
Eagan Press,
1997, c1997
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| Gaiak: | |
| Etiketak: |
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Antzeko izenburuak: Carbohydrate Chemistry for Food Scientists /
- Complex Carbohydrates in Foods /
- Starches /
- 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 /