Food Polysaccharides and Their Applications
Alistair M. Stephen, Glyn O. Phillips
CRC Press, Apr 19, 2016 - Technology & Engineering - 752 pages
Comprehensive in scope, Food Polysaccharides and Their Applications, Second Edition explains the production aspects and the chemical and physical properties of the main classes of polysaccharaides consumed as food, highlighting their nutritional value and their technological characteristics.
Chapters in this new edition detail the source,
What people are saying - Write a review
We haven't found any reviews in the usual places.
Other editions - View all
Advances in Food and Nutrition Research
Limited preview - 1995
All Book Search results »