Science and technology of fibers in food systems
This text provides comprehensive coverage of fibers used in food formulations, starting with the understanding of their basic chemical structure and how they are present and organized in the cell wall structure, their physicochemical and functional properties, their impact on the digestive process a...
| Other Authors: | Welti-Chanes, Jorge., Serna Saldívar, Sergio R. Othón., Campanella, Osvaldo., Tejada-Ortigoza, Viridiana., SpringerLink (Online service) |
|---|---|
| Format: | Electronic |
| Language: | English |
| Published: |
Cham :
Springer,
2020.
|
| Physical Description: |
1 online resource (viii, 468 pages). |
| Series: |
Food engineering series (Springer)
|
| Subjects: |
Food
-- Composition.
|
CMU Electronic Access
Electronic Resource Click Here| Location | Call Number: | Status |
|---|---|---|
| CMU Electronic Access | Available |