Polysaccharide Gums From Agricultural Products by Steve W. Cui
|Title||Polysaccharide Gums from Agricultural Products|
|Author||Steve W. Cui|
|Category||Technology & Engineering|
|Language||English, Spanish, and French|
This new reference presents the most recent information on new and potential food hydrocolloids originated from agricultural products, including o yellow mustard gum o flaxseed gum o cereals (wheat, barley, oat, and corn)o psyllium fenugreek o soybean. Polysaccharide Gums from Agricultural Products: Processing, Structures and Functionality addresses the basic chemistry, extracting processes, molecular structure, and, most importantly, the functional properties and potential applications of new polysaccharide gums.