bookFeb 22, 2010Closed access

Food Polysaccharides and Their Applications

AMAlistair M. StephenGOGlyn O. Phillips

Wrexham University

Indexed incrossref

Abstract

Comprehensive in scope, Food Polysaccharides and Their Applications, Second Edition explains the production aspects and the chemical and physical properties of the main classes of polysaccharaides consumed as food, highlighting their nutritional value and their technological characteristics. Chapters in this new edition detail the source,

Citation impact

1,649
total citations
FWCI
115.04
Percentile
100%
References
0
Citations per year

Authors

2

Topics & keywords

Topics
Keywords
  • Polysaccharide
  • Food science
  • Chemistry
  • Biochemistry
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