Polysaccharide Association Structures in Food. (1998)

• Record Type: Book
• Further Information: Note: Edited by Reginald H. Walter.
• Editors: Walter, Reginald Henry, 1933-
• Contents: Cover; Half title; FOOD SCIENCE AND TECHNOLOGY; Title; Copyright; Preface; Contents; Contributors; Chapter 1. Origin of Polysaccharide Supramolecular Assemblies; Chapter 2. Polysaccharide Molecular Structures; Chapter 3. Gel Formation and Ultrastructure in Food Polysaccharides; Chapter 4. Structures and Phase Transitions of Starch Polymers; Chapter 5. Microcrystalline Cellulose Technology; Chapter 6. Cyclodextrins; Chapter 7. Starch-Lipid Interactions; Chapter 8. Interactions in Whey Protein/Polysaccharide Mixtures at pH 7; Chapter 9. Polysaccharide-Metal Interactions
• Publisher Details: Boca Raton, FL : CRC Press
• Publication Date: 1998
• Extent: 1 online resource
• Subjects: 664; Food -- Analysis; Food -- Composition; New products; Food -- Analysis; Food -- Composition; New products; Electronic books
• Languages: English
• ISBNs: 9781466583672; 1466583673
• Access Rights: Legal Deposit; Only available on premises controlled by the deposit library and to one user at any one time; The Legal Deposit Libraries (Non-Print Works) Regulations (UK).
• Access Usage: Restricted: Printing from this resource is governed by The Legal Deposit Libraries (Non-Print Works) Regulations (UK) and UK copyright law currently in force.