募捐 9月15日2024 – 10月1日2024 关于筹款

Industrial gums: polysaccharides and their derivatives

Main
Science (General)
Industrial gums: polysaccharides and...

Industrial gums: polysaccharides and their derivatives

Roy Lester Whistler, James N BeMiller

0 / 0

你有多喜欢这本书？

下载文件的质量如何？

下载该书，以评价其质量

下载文件的质量如何？

种类:

Science (General)

年:

1992

出版:

3rd

出版社:

Academic Press

语言:

english

页:

642

ISBN 10:

0127462538

ISBN 13:

9780127462530

文件:

PDF, 7.93 MB

IPFS:

,

english, 1992

因版权方投诉，本书无法下载

Beware of he who would deny you access to information, for in his heart he dreams himself your master

— Pravin Lal

您可能会感兴趣

Gerald Aspinall — The Polysaccharides, Volume 2

Roy Whistler (Eds.) — Industrial Gums. Polysaccharides and Their Derivatives

Peter A Williams, Glyn O Phillips — Gums and Stabilisers for the Food Industry

P.A. Williams, G.O. Phillips — Gums and Stabilisers for the Food Industry 11

Alan Imeson — Food Stabilisers, Thickeners and Gelling Agents

A. Nussinovitch (auth.) — Hydrocolloid Applications: Gum technology in the food and other industries

Cui, Steve W — Polysaccharide Gums from Agricultural Products : Processing, Structures and Functionality

Phillips, Glyn O.; Williams, Peter A — Gums and stabilisers for the food industry. 18 : Hydrocolloid functionality for affordable and sustainable global food solutions

Katsuyoshi Nishinari (Editor) — Hydrocolloids : 2-Volume Set

Severian Dumitriu — Polysaccharides: Structural Diversity and Functional Versatility, Second Edition

Glyn O Phillips, Peter A Williams — Gums and Stabilisers for the Food Industry 12 (Special Publication)

Gould R.F. (ed.) — Natural Plant Hydrocolloids

Thomas S., Durand D., Chassenieux C., Jyotishkumar P. — Handbook of Biopolymer-Based Materials: From Blends and Composites to Gels and Complex Networks

ADVANCES IN CHEMISTRY SERIES — NATURAL PLANT HYDROCOLLOIDS # 11

Robert L. Davidson — Handbook of Water-Soluble Gums and Resins

Reginald H. Walter — Polysaccharide Dispersions: Chemistry and Technology in Food (Food Science and Technology)

C.O. Chichester, E.M. Mrak and G.F. Stewart (Eds.) — Advances in Food Research 11

BeMiller, James N — Carbohydrate chemistry for food scientists

Martin Glicksman (Author) — Food Hydrocolloids

Martin Glicksman (Editor) — Food Hydrocolloids

Glicksman, Martin(Editor) — Food Hydrocolloids

Akhilesh Vikram Singh (Author); Bang-Jing Li (Author) — Polysaccharides in Advanced Drug Delivery

J.M.V. Blanshard and J.R. Mitchell (Auth.) — Polysaccharides in Food

M. Yalpani — Polysaccharides: Syntheses, Modifications and Structure/Property Relations

Ian W. Sutherland — Biotechnology of Microbial Exopolysaccharides

Amos Nussinovitch — Water-Soluble Polymer Applications in Foods

Alistair M. Stephen, Glyn O. Phillips — Food Polysaccharides and Their Applications (Food Science and Technology)

Dumitriu, Severian — Polysaccharides in Medicinal Applications

Paul A. Sandford and Allen Laskin (Eds.) — Extracellular Microbial Polysaccharides

Glyn O. Phillips, Peter A. Williams — Handbook of Hydrocolloids

P.A. Williams, G.O. Phillips — Gums and Stabilisers for the Food Industry 10

Hirashima, Madoka; Nussinovitch, Amos — More cooking innovations: novel hydrocolloids for special dishes

Wüstenberg, Tanja — Cellulose and cellulose derivatives in the food industry : fundamentals and applications

Vazhiyil Venugopal — Marine Polysaccharides: Food Applications

Vazhiyil Venugopal — Marine Polysaccarides

N. K. Mathur — Industrial Galactomannan Polysaccharides

Amos Nussinovitch, Madoka Hirashima — Cooking Innovations Using Hydrocolloids for Thickening, Gelling, and Emulsification

A Nussinovitch; Madoka Hirashima — Cooking innovations : using hydrocolloids for thickening, gelling, and emulsification

R. Armisen (auth.), Alan P. Imeson (eds.) — Thickening and Gelling Agents for Food

E. Onsøyen (auth.), Alan Imeson (eds.) — Thickening and Gelling Agents for Food

关键词