Pectin: Technological and Physiological Properties
(Bog, Hardback, Engelsk)
Forlag:
Springer Nature Switzerland AG
- Type: Bog
- Format: Hardback
-
Sprog:
Engelsk
- ISBN-13: 9783030534202
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Beskrivelse
?This text presents the technological and physiological properties of pectin in an educational approach that encompasses all of the essential information a researcher needs to fully understand their function and use in foods.
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| Forlag | Springer Nature Switzerland AG |
| Type | Bog |
| Format | Hardback |
| Sprog | Engelsk |
| Udgave | 2020 ed. |
| Udgivelsesdato | 02-10-2020 |
| Første udgivelsesår | 2020 |
| Illustrationer | 20 Illustrations, color; 3 Illustrations, black and white; XI, 207 p. 23 illus., 20 illus. in color. |
| Fagredaktør | Vassilis Kontogiorgos |
| Originalsprog | Switzerland |
| Sideantal | 207 |
| Indbinding | Hardback |
| Forlag | Springer Nature Switzerland AG |
| Sideoplysninger | 207 pages, 20 Illustrations, color; 3 Illustrations, black and white; XI, 207 p. 23 illus., 20 illus |
| Mål | 235 x 155 |
| ISBN-13 / EAN-13 | 9783030534202 |