Polysaccharide association structures in food
By: edited by Reginald H. Walter.
Contributors: Walter, Reginald Henry, 1933-
Series: Food science and technology ;; 87; Food science and technology (Marcel Dekker, Inc.) ;; 87.
Publisher: M. Dekker
Published: 1998
Place of publication: New York
Language: eng
Number of pages: 337
Subjects: Polysaccharides.; Macromolecules.; Food industry and trade.
Notes: Includes bibliographical references and index.