Polysaccharide Dispersions —— Chemistry and Technology in Food

----- 多糖分散体：食品中的化学与技术

ISBN: 9780127338651 出版年：1997 页码：257 Walter, Reginald H Academic Press_RM

Origin and Characteristics of Polysaccharides. The polysaccharide-Water Interface. State-and Path-Dependent Properties. Concentration Regimes and Mathematical Modeling. Additivity, Complementarity and Synergism. Thermal Processing. Isolation, Purification and Characterization. Classifications. Saccharides in Fat Replacement. References.