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Polysaccharide Gums from Agricultural Products: Processing, Structures and Functionality.
・ISBN 978-0-367-39799-9 paper GB£ 70.99
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| 著者・編者 | Cui, Steve W., |
|---|---|
| 出版社 | (CRC Press, UK) |
| 出版年月 | 2019 |
| ページ数 | 284 pp. |
| 言語 | ENG |
| ニュース番号 | ＜A00-41816＞ |
解説
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.