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Food biopolymers: Structural, functional and nutraceutical properties

Food biopolymers: Structural, functional and nutraceutical properties provides valuable coverage of all major food biopolymers of from plant, animal and marine sources. The text focuses on the structural characteristics of biopolymers including starch, non-starch polysaccharides, proteins and fats....

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Corporate Author: SpringerLink (Online service)
Other Authors: Gani, Adil. (Editor, http://id.loc.gov/vocabulary/relators/edt), Ashwar, Bilal Ahmad. (Editor, http://id.loc.gov/vocabulary/relators/edt)
Language:English
Published: Cham : Springer International Publishing : Imprint: Springer, 2021.
Edition:1st ed. 2021.
Subjects:
Food—Biotechnology.
Food Science.
Online Access:https://doi.org/10.1007/978-3-030-27061-2

Internet

https://doi.org/10.1007/978-3-030-27061-2

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