Functional properties of food macromolecules/ edited by S. E. Hill, D. A. Ledward and J. R. Mitchell.
Material type: TextPublication details: Gaithersburg: Aspen Publication, 1998Edition: 2nd edDescription: xvi, 348 p. : ill. ; 24 cmISBN: 0751404217Subject(s): MacromoleculesDDC classification: 641
Contents:
1 Dilute solution viscometry of food biopolymers
2 Water and food macromolecules
3 Gelation of globular proteins
4 Gelation of polysaccharides
5 Structural properties of high solids biopolymer systems
6 Functional properties of protein--polysaccharide mixtures
7 High pressure effects on biopolymers
8 Emulsions and foams
Item type | Current library | Call number | Status | Notes | Date due | Barcode | Item holds |
---|---|---|---|---|---|---|---|
General Books Science Library | Science Library, Sikkim University Science Library General Section | 641 HIL/F (Browse shelf(Opens below)) | Available | Books For SU Science Library | P01132 |
Total holds: 0
1 Dilute solution viscometry of food biopolymers
2 Water and food macromolecules
3 Gelation of globular proteins
4 Gelation of polysaccharides
5 Structural properties of high solids biopolymer systems
6 Functional properties of protein--polysaccharide mixtures
7 High pressure effects on biopolymers
8 Emulsions and foams
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