This 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 addresse
Pages: 284
Category: Kostvetenskap & näringslära
e-ISBN: 9781040218266
Shipping weight: 1.2 kg
Ships in: 1-2 days
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