Polysaccharides in food /

Polysaccharides in food /

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Polysaccharides in Food is a collection of papers that discusses concepts and advancements related to polysaccharides found in food products. The book is divided into five parts; Part I deals with topics such as the polysaccharides of the plant cell during growth; polysaccharide structure in solutio...

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Bibliographic Details
Corporate Author: Easter School in Agricultural Science University of Nottingham
Other Authors: Blanshard, J. M. V. (Editor), Mitchell, J. R., Ph. D. (Editor)
Format: Conference Proceeding Book
Language:English
Published: London ; Boston : Butterworths, 1979
Subjects:
Food > Polysaccharide content > Congresses
Aliments > Teneur en polysaccharides > Congrès
Aliments
COOKING > General
Food > Polysaccharide content
Lebensmittel
Polysaccharide
Polysaccharides
Proteinas

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Stanford University

Holdings details from Stanford University
Call Number: ISIL:US-CST

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