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Novel Macromolecules in Food Systems - Developments in Food Science
Doxastakis
Novel Macromolecules in Food Systems - Developments in Food Science
Doxastakis
Featuring the advances on chemistry, structure and functional properties of "novel proteins and polysaccharides", and placing an emphasis on fundamental structure-function relationships, this book is useful to those working in product development and fundamental food research.
468 pages
Media | Books Hardcover Book (Book with hard spine and cover) |
Released | October 2, 2000 |
ISBN13 | 9780444829320 |
Publishers | Elsevier Science & Technology |
Pages | 468 |
Dimensions | 156 × 234 × 25 mm · 1 kg |
Editor | Doxastakis, G. |
Editor | Kiosseoglou, V. (Aristotle University, School of Chemistry, Laboratory of Food Chemistry and Technology, 54006 Thessaloniki, Greece) |
See all of Doxastakis ( e.g. Hardcover Book )