Description

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.

Readership

Food scientists and technologists

Table of Contents

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

Details

No. of pages:
434
Language:
English
Copyright:
© 1998
Published:
Imprint:
Woodhead Publishing
Electronic ISBN:
9781845698362
Print ISBN:
9781855737891

About the authors