Fundraising September 15, 2024 – October 1, 2024 About fundraising

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

How much do you like this book?

What’s the quality of the file?

Download the book for quality assessment

What’s the quality of the downloaded files?

Categories:

Science (General)

Year:

1992

Edition:

3rd

Publisher:

Academic Press

Language:

english

Pages:

642

ISBN 10:

0127462538

ISBN 13:

9780127462530

File:

PDF, 7.93 MB

IPFS:

,

english, 1992

This book isn't available for download due to the complaint of the copyright holder

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

— Pravin Lal

You may be interested in

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

Most frequently terms