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Polysaccharide Association Structures in…

Polysaccharide Association Structures in Food (Food Science and…

by Walter, Reginald H. Walter

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Walterprimary authorall editionsconfirmed
Walter, Reginald H.main authorall editionsconfirmed
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Amazon.com Product Description (ISBN 082470164X, Hardcover)

"Focuses on the physical-chemical origins and structures formed by the association of aqueous, dispersed polysaccharides with related and unrelated chemical species. Covers the origin of polysaccharide supramolecular assemblies; polysaccharide molecular structures; gel formation and ultrastructure in food polysaccharides; structures and phase transitions of starch polymers; microcrystalline cellulose technology; cyclodextrins; starch-lipid interactions; interactions in whey protein/polysaccharide mixtures; and more."

(retrieved from Amazon Thu, 12 Mar 2015 17:58:44 -0400)

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