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  3. Polysaccharide Gums from Agricultural Products: Processing, Structures and Functionality

Polysaccharide Gums from Agricultural Products: Processing, Structures and Functionality

Posted By: Jeembo
Date: 13 Jul 2018 16:00:40
Polysaccharide Gums from Agricultural Products: Processing, Structures and Functionality

Polysaccharide Gums from Agricultural Products: Processing, Structures and Functionality by Steve W. Cui
English | 2000 | ISBN: 1566769345 | 284 Pages | PDF | 25.1 MB

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 addresses the basic chemistry, extracting processes, molecular structure, and, most importantly, the functional properties and potential applications of new polysaccharide gums.
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