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Pectin: Technological and Physiological Properties 2020 edition
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Pectin: Technological and Physiological Properties
Pectin
?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
| Medij | Knjige Hardcover Book (Knjiga s trdim hrbtom in platnicami) |
| Izdano | 2. oktobra 2020 |
| ISBN13 | 9783030534202 |
| Založniki | Springer Nature Switzerland AG |
| Strani | 207 |
| Dimenzije | 150 × 220 × 20 mm · 485 g |
| Jezik | Nemščina |
| Urednik | Kontogiorgos, Vassilis |
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