Polysaccharide Gums from Agricultural Products
Processing, Structures and Functionality
By (author) Steve W. Cui
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Polysaccharide Gums from Agricultural Products by Steve W. Cui
Book DescriptionThis 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.
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Book DetailsISBN: 9781566769341
(229mm x 152mm x 19mm)
Imprint: Technomic Publishing Co
Publisher: Technomic Publishing Co ,U.S.
Publish Date: 26-Oct-2000
Country of Publication: United States
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