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Pectin: Technological and Physiological Properties 2020 edition
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Pectin: Technological and Physiological Properties
?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.
207 pages, 20 Illustrations, color; 3 Illustrations, black and white; XI, 207 p. 23 illus., 20 illus
| Medie | Bøger Paperback Bog (Bog med blødt omslag og limet ryg) |
| Udgivet | 3. oktober 2021 |
| ISBN13 | 9783030534233 |
| Forlag | Springer Nature Switzerland AG |
| Antal sider | 207 |
| Mål | 150 × 220 × 10 mm · 312 g |
| Sprog | Tysk |
| Klipper/redaktør | Kontogiorgos, Vassilis |
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