Gums and Stabilisers for the Food Industry 9 book cover

Gums and Stabilisers for the Food Industry 9

This work contains the proceedings of a conference on gums and stabilisers for the food industry. Contributions are concerned with the structure-function relationships of various polysaccharides and protein systems, as well as progress on mixed biopolymer systems.

Hardbound, 434 Pages

Published: July 1998

Imprint: Woodhead Publishing

ISBN: 978-1-85573-789-1

Contents

  • Structural and functional properties of polysaccharides; Protein systems; Functional interactions in mixed biopolymer systems; Processing developments.

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