| 書目名稱 | Food Hydrocolloids |
| 副標(biāo)題 | Functionalities and |
| 編輯 | Yapeng Fang,Hongbin Zhang,Katsuyoshi Nishinari |
| 視頻video | http://file.papertrans.cn/345/344991/344991.mp4 |
| 概述 | Introduces the definition, classification, source and structure of hydrocolloids.Provides a comprehensive description of hydrocolloids functionalities and food-related applications.Covers the new deve |
| 圖書封面 |  |
| 描述 | The book introduces the definition, classification, source and structure of hydrocolloids and provides a comprehensive description of their functionalities and food-related applications. The emphasis is put on the basic concepts and mechanisms underlying functionalities, and the new developments in fundamental knowledge and practice. The book would be useful for students or professionals working in the fields of food science & technology, and biopolymers etc. It would help to organize hydrocolloids knowledge in a more systematic framework and enlighten further profound investigations.. |
| 出版日期 | Book 2021 |
| 關(guān)鍵詞 | Food Hydrocolloids; Functionalities; Food applications; Mechanisms; New developments |
| 版次 | 1 |
| doi | https://doi.org/10.1007/978-981-16-0320-4 |
| isbn_softcover | 978-981-16-0322-8 |
| isbn_ebook | 978-981-16-0320-4 |
| copyright | Springer Nature Singapore Pte Ltd. 2021 |
|Archiver|手機版|小黑屋|
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