Novel macromolecules in food systems:
Gespeichert in:
| Format: | Elektronisch E-Book |
|---|---|
| Sprache: | English |
| Veröffentlicht: |
Amsterdam
Elsevier
2000
|
| Ausgabe: | 1st ed |
| Schriftenreihe: | Developments in food science
41 |
| Schlagworte: | |
| Online-Zugang: | Volltext |
| Beschreibung: | Applying recent advances in biological and physical sciences, food scientists have created "novel food ingredients" enzymatically, chemically or microbiologically. Chief among these are "novel proteins and polysaccharides" which, like the more established traditional macromolecules, can perform multifunctional roles such as thickening, stabilization, gelation or encapsulation and in this way determine to a large extent the shelf life, texture and nutritional value of natural and processed foods. Featuring the latest advances on chemistry, structure and functional properties of "novel proteins and polysaccharides", with an emphasis on fundamental structure-function relationships, this book will be valuable to all those working in product development and fundamental food research Includes bibliographical references and index |
| Beschreibung: | 1 Online-Ressource (xviii, 448 p.) |
| ISBN: | 9780444829320 0444829326 |
Internformat
MARC
| LEADER | 00000nmm a2200000zcb4500 | ||
|---|---|---|---|
| 001 | BV042313590 | ||
| 003 | DE-604 | ||
| 005 | 00000000000000.0 | ||
| 007 | cr|uuu---uuuuu | ||
| 008 | 150129s2000 |||| o||u| ||||||eng d | ||
| 020 | |a 9780444829320 |9 978-0-444-82932-0 | ||
| 020 | |a 0444829326 |9 0-444-82932-6 | ||
| 035 | |a (OCoLC)162130727 | ||
| 035 | |a (DE-599)BVBBV042313590 | ||
| 040 | |a DE-604 |b ger |e aacr | ||
| 041 | 0 | |a eng | |
| 049 | |a DE-1046 | ||
| 082 | 0 | |a 664 |2 22 | |
| 245 | 1 | 0 | |a Novel macromolecules in food systems |c edited by G. Doxastakis and V. Kiosseoglou |
| 250 | |a 1st ed | ||
| 264 | 1 | |a Amsterdam |b Elsevier |c 2000 | |
| 300 | |a 1 Online-Ressource (xviii, 448 p.) | ||
| 336 | |b txt |2 rdacontent | ||
| 337 | |b c |2 rdamedia | ||
| 338 | |b cr |2 rdacarrier | ||
| 490 | 0 | |a Developments in food science |v 41 | |
| 500 | |a Applying recent advances in biological and physical sciences, food scientists have created "novel food ingredients" enzymatically, chemically or microbiologically. Chief among these are "novel proteins and polysaccharides" which, like the more established traditional macromolecules, can perform multifunctional roles such as thickening, stabilization, gelation or encapsulation and in this way determine to a large extent the shelf life, texture and nutritional value of natural and processed foods. Featuring the latest advances on chemistry, structure and functional properties of "novel proteins and polysaccharides", with an emphasis on fundamental structure-function relationships, this book will be valuable to all those working in product development and fundamental food research | ||
| 500 | |a Includes bibliographical references and index | ||
| 650 | 4 | |a Macromolecular Substances | |
| 650 | 4 | |a Biopolymers | |
| 650 | 4 | |a Food Industry | |
| 650 | 4 | |a Nutrition Physiology | |
| 650 | 4 | |a Polysaccharides | |
| 650 | 4 | |a Proteins | |
| 650 | 7 | |a Aliments |2 ram | |
| 650 | 7 | |a Protéines dans l'alimentation humaine |2 ram | |
| 650 | 7 | |a Biopolymères |2 ram | |
| 650 | 7 | |a Polyaccharides |2 ram | |
| 650 | 7 | |a Biopolymers |2 fast | |
| 650 | 7 | |a Food industry and trade |2 fast | |
| 650 | 7 | |a Polysaccharides |2 fast | |
| 650 | 7 | |a Proteins |2 fast | |
| 650 | 4 | |a Proteins | |
| 650 | 4 | |a Polysaccharides | |
| 650 | 4 | |a Biopolymers | |
| 650 | 4 | |a Food industry and trade | |
| 650 | 0 | 7 | |a Zusatzstoff |0 (DE-588)4117735-6 |2 gnd |9 rswk-swf |
| 650 | 0 | 7 | |a Polysaccharide |0 (DE-588)4131871-7 |2 gnd |9 rswk-swf |
| 650 | 0 | 7 | |a Biopolymere |0 (DE-588)4006893-6 |2 gnd |9 rswk-swf |
| 650 | 0 | 7 | |a Lebensmittel |0 (DE-588)4034870-2 |2 gnd |9 rswk-swf |
| 650 | 0 | 7 | |a Proteine |0 (DE-588)4076388-2 |2 gnd |9 rswk-swf |
| 655 | 7 | |8 1\p |0 (DE-588)4143413-4 |a Aufsatzsammlung |2 gnd-content | |
| 689 | 0 | 0 | |a Lebensmittel |0 (DE-588)4034870-2 |D s |
| 689 | 0 | 1 | |a Proteine |0 (DE-588)4076388-2 |D s |
| 689 | 0 | 2 | |a Zusatzstoff |0 (DE-588)4117735-6 |D s |
| 689 | 0 | |8 2\p |5 DE-604 | |
| 689 | 1 | 0 | |a Lebensmittel |0 (DE-588)4034870-2 |D s |
| 689 | 1 | 1 | |a Biopolymere |0 (DE-588)4006893-6 |D s |
| 689 | 1 | 2 | |a Zusatzstoff |0 (DE-588)4117735-6 |D s |
| 689 | 1 | |8 3\p |5 DE-604 | |
| 689 | 2 | 0 | |a Lebensmittel |0 (DE-588)4034870-2 |D s |
| 689 | 2 | 1 | |a Polysaccharide |0 (DE-588)4131871-7 |D s |
| 689 | 2 | 2 | |a Zusatzstoff |0 (DE-588)4117735-6 |D s |
| 689 | 2 | |8 4\p |5 DE-604 | |
| 700 | 1 | |a Doxastakis, George |e Sonstige |4 oth | |
| 700 | 1 | |a Kiosseoglou, V. |e Sonstige |4 oth | |
| 856 | 4 | 0 | |u http://www.sciencedirect.com/science/book/9780444829320 |x Verlag |3 Volltext |
| 912 | |a ZDB-33-ESD |a ZDB-33-EBS | ||
| 940 | 1 | |q FAW_PDA_ESD | |
| 940 | 1 | |q FLA_PDA_ESD | |
| 999 | |a oai:aleph.bib-bvb.de:BVB01-027750580 | ||
| 883 | 1 | |8 1\p |a cgwrk |d 20201028 |q DE-101 |u https://d-nb.info/provenance/plan#cgwrk | |
| 883 | 1 | |8 2\p |a cgwrk |d 20201028 |q DE-101 |u https://d-nb.info/provenance/plan#cgwrk | |
| 883 | 1 | |8 3\p |a cgwrk |d 20201028 |q DE-101 |u https://d-nb.info/provenance/plan#cgwrk | |
| 883 | 1 | |8 4\p |a cgwrk |d 20201028 |q DE-101 |u https://d-nb.info/provenance/plan#cgwrk | |
Datensatz im Suchindex
| _version_ | 1804152905819750400 |
|---|---|
| any_adam_object | |
| building | Verbundindex |
| bvnumber | BV042313590 |
| collection | ZDB-33-ESD ZDB-33-EBS |
| ctrlnum | (OCoLC)162130727 (DE-599)BVBBV042313590 |
| dewey-full | 664 |
| dewey-hundreds | 600 - Technology (Applied sciences) |
| dewey-ones | 664 - Food technology |
| dewey-raw | 664 |
| dewey-search | 664 |
| dewey-sort | 3664 |
| dewey-tens | 660 - Chemical engineering |
| discipline | Chemie / Pharmazie |
| edition | 1st ed |
| format | Electronic eBook |
| fullrecord | <?xml version="1.0" encoding="UTF-8"?><collection xmlns="http://www.loc.gov/MARC21/slim"><record><leader>03888nmm a2200865zcb4500</leader><controlfield tag="001">BV042313590</controlfield><controlfield tag="003">DE-604</controlfield><controlfield tag="005">00000000000000.0</controlfield><controlfield tag="007">cr|uuu---uuuuu</controlfield><controlfield tag="008">150129s2000 |||| o||u| ||||||eng d</controlfield><datafield tag="020" ind1=" " ind2=" "><subfield code="a">9780444829320</subfield><subfield code="9">978-0-444-82932-0</subfield></datafield><datafield tag="020" ind1=" " ind2=" "><subfield code="a">0444829326</subfield><subfield code="9">0-444-82932-6</subfield></datafield><datafield tag="035" ind1=" " ind2=" "><subfield code="a">(OCoLC)162130727</subfield></datafield><datafield tag="035" ind1=" " ind2=" "><subfield code="a">(DE-599)BVBBV042313590</subfield></datafield><datafield tag="040" ind1=" " ind2=" "><subfield code="a">DE-604</subfield><subfield code="b">ger</subfield><subfield code="e">aacr</subfield></datafield><datafield tag="041" ind1="0" ind2=" "><subfield code="a">eng</subfield></datafield><datafield tag="049" ind1=" " ind2=" "><subfield code="a">DE-1046</subfield></datafield><datafield tag="082" ind1="0" ind2=" "><subfield code="a">664</subfield><subfield code="2">22</subfield></datafield><datafield tag="245" ind1="1" ind2="0"><subfield code="a">Novel macromolecules in food systems</subfield><subfield code="c">edited by G. Doxastakis and V. Kiosseoglou</subfield></datafield><datafield tag="250" ind1=" " ind2=" "><subfield code="a">1st ed</subfield></datafield><datafield tag="264" ind1=" " ind2="1"><subfield code="a">Amsterdam</subfield><subfield code="b">Elsevier</subfield><subfield code="c">2000</subfield></datafield><datafield tag="300" ind1=" " ind2=" "><subfield code="a">1 Online-Ressource (xviii, 448 p.)</subfield></datafield><datafield tag="336" ind1=" " ind2=" "><subfield code="b">txt</subfield><subfield code="2">rdacontent</subfield></datafield><datafield tag="337" ind1=" " ind2=" "><subfield code="b">c</subfield><subfield code="2">rdamedia</subfield></datafield><datafield tag="338" ind1=" " ind2=" "><subfield code="b">cr</subfield><subfield code="2">rdacarrier</subfield></datafield><datafield tag="490" ind1="0" ind2=" "><subfield code="a">Developments in food science</subfield><subfield code="v">41</subfield></datafield><datafield tag="500" ind1=" " ind2=" "><subfield code="a">Applying recent advances in biological and physical sciences, food scientists have created "novel food ingredients" enzymatically, chemically or microbiologically. Chief among these are "novel proteins and polysaccharides" which, like the more established traditional macromolecules, can perform multifunctional roles such as thickening, stabilization, gelation or encapsulation and in this way determine to a large extent the shelf life, texture and nutritional value of natural and processed foods. Featuring the latest advances on chemistry, structure and functional properties of "novel proteins and polysaccharides", with an emphasis on fundamental structure-function relationships, this book will be valuable to all those working in product development and fundamental food research</subfield></datafield><datafield tag="500" ind1=" " ind2=" "><subfield code="a">Includes bibliographical references and index</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">Macromolecular Substances</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">Biopolymers</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">Food Industry</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">Nutrition Physiology</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">Polysaccharides</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">Proteins</subfield></datafield><datafield tag="650" ind1=" " ind2="7"><subfield code="a">Aliments</subfield><subfield code="2">ram</subfield></datafield><datafield tag="650" ind1=" " ind2="7"><subfield code="a">Protéines dans l'alimentation humaine</subfield><subfield code="2">ram</subfield></datafield><datafield tag="650" ind1=" " ind2="7"><subfield code="a">Biopolymères</subfield><subfield code="2">ram</subfield></datafield><datafield tag="650" ind1=" " ind2="7"><subfield code="a">Polyaccharides</subfield><subfield code="2">ram</subfield></datafield><datafield tag="650" ind1=" " ind2="7"><subfield code="a">Biopolymers</subfield><subfield code="2">fast</subfield></datafield><datafield tag="650" ind1=" " ind2="7"><subfield code="a">Food industry and trade</subfield><subfield code="2">fast</subfield></datafield><datafield tag="650" ind1=" " ind2="7"><subfield code="a">Polysaccharides</subfield><subfield code="2">fast</subfield></datafield><datafield tag="650" ind1=" " ind2="7"><subfield code="a">Proteins</subfield><subfield code="2">fast</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">Proteins</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">Polysaccharides</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">Biopolymers</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">Food industry and trade</subfield></datafield><datafield tag="650" ind1="0" ind2="7"><subfield code="a">Zusatzstoff</subfield><subfield code="0">(DE-588)4117735-6</subfield><subfield code="2">gnd</subfield><subfield code="9">rswk-swf</subfield></datafield><datafield tag="650" ind1="0" ind2="7"><subfield code="a">Polysaccharide</subfield><subfield code="0">(DE-588)4131871-7</subfield><subfield code="2">gnd</subfield><subfield code="9">rswk-swf</subfield></datafield><datafield tag="650" ind1="0" ind2="7"><subfield code="a">Biopolymere</subfield><subfield code="0">(DE-588)4006893-6</subfield><subfield code="2">gnd</subfield><subfield code="9">rswk-swf</subfield></datafield><datafield tag="650" ind1="0" ind2="7"><subfield code="a">Lebensmittel</subfield><subfield code="0">(DE-588)4034870-2</subfield><subfield code="2">gnd</subfield><subfield code="9">rswk-swf</subfield></datafield><datafield tag="650" ind1="0" ind2="7"><subfield code="a">Proteine</subfield><subfield code="0">(DE-588)4076388-2</subfield><subfield code="2">gnd</subfield><subfield code="9">rswk-swf</subfield></datafield><datafield tag="655" ind1=" " ind2="7"><subfield code="8">1\p</subfield><subfield code="0">(DE-588)4143413-4</subfield><subfield code="a">Aufsatzsammlung</subfield><subfield code="2">gnd-content</subfield></datafield><datafield tag="689" ind1="0" ind2="0"><subfield code="a">Lebensmittel</subfield><subfield code="0">(DE-588)4034870-2</subfield><subfield code="D">s</subfield></datafield><datafield tag="689" ind1="0" ind2="1"><subfield code="a">Proteine</subfield><subfield code="0">(DE-588)4076388-2</subfield><subfield code="D">s</subfield></datafield><datafield tag="689" ind1="0" ind2="2"><subfield code="a">Zusatzstoff</subfield><subfield code="0">(DE-588)4117735-6</subfield><subfield code="D">s</subfield></datafield><datafield tag="689" ind1="0" ind2=" "><subfield code="8">2\p</subfield><subfield code="5">DE-604</subfield></datafield><datafield tag="689" ind1="1" ind2="0"><subfield code="a">Lebensmittel</subfield><subfield code="0">(DE-588)4034870-2</subfield><subfield code="D">s</subfield></datafield><datafield tag="689" ind1="1" ind2="1"><subfield code="a">Biopolymere</subfield><subfield code="0">(DE-588)4006893-6</subfield><subfield code="D">s</subfield></datafield><datafield tag="689" ind1="1" ind2="2"><subfield code="a">Zusatzstoff</subfield><subfield code="0">(DE-588)4117735-6</subfield><subfield code="D">s</subfield></datafield><datafield tag="689" ind1="1" ind2=" "><subfield code="8">3\p</subfield><subfield code="5">DE-604</subfield></datafield><datafield tag="689" ind1="2" ind2="0"><subfield code="a">Lebensmittel</subfield><subfield code="0">(DE-588)4034870-2</subfield><subfield code="D">s</subfield></datafield><datafield tag="689" ind1="2" ind2="1"><subfield code="a">Polysaccharide</subfield><subfield code="0">(DE-588)4131871-7</subfield><subfield code="D">s</subfield></datafield><datafield tag="689" ind1="2" ind2="2"><subfield code="a">Zusatzstoff</subfield><subfield code="0">(DE-588)4117735-6</subfield><subfield code="D">s</subfield></datafield><datafield tag="689" ind1="2" ind2=" "><subfield code="8">4\p</subfield><subfield code="5">DE-604</subfield></datafield><datafield tag="700" ind1="1" ind2=" "><subfield code="a">Doxastakis, George</subfield><subfield code="e">Sonstige</subfield><subfield code="4">oth</subfield></datafield><datafield tag="700" ind1="1" ind2=" "><subfield code="a">Kiosseoglou, V.</subfield><subfield code="e">Sonstige</subfield><subfield code="4">oth</subfield></datafield><datafield tag="856" ind1="4" ind2="0"><subfield code="u">http://www.sciencedirect.com/science/book/9780444829320</subfield><subfield code="x">Verlag</subfield><subfield code="3">Volltext</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">ZDB-33-ESD</subfield><subfield code="a">ZDB-33-EBS</subfield></datafield><datafield tag="940" ind1="1" ind2=" "><subfield code="q">FAW_PDA_ESD</subfield></datafield><datafield tag="940" ind1="1" ind2=" "><subfield code="q">FLA_PDA_ESD</subfield></datafield><datafield tag="999" ind1=" " ind2=" "><subfield code="a">oai:aleph.bib-bvb.de:BVB01-027750580</subfield></datafield><datafield tag="883" ind1="1" ind2=" "><subfield code="8">1\p</subfield><subfield code="a">cgwrk</subfield><subfield code="d">20201028</subfield><subfield code="q">DE-101</subfield><subfield code="u">https://d-nb.info/provenance/plan#cgwrk</subfield></datafield><datafield tag="883" ind1="1" ind2=" "><subfield code="8">2\p</subfield><subfield code="a">cgwrk</subfield><subfield code="d">20201028</subfield><subfield code="q">DE-101</subfield><subfield code="u">https://d-nb.info/provenance/plan#cgwrk</subfield></datafield><datafield tag="883" ind1="1" ind2=" "><subfield code="8">3\p</subfield><subfield code="a">cgwrk</subfield><subfield code="d">20201028</subfield><subfield code="q">DE-101</subfield><subfield code="u">https://d-nb.info/provenance/plan#cgwrk</subfield></datafield><datafield tag="883" ind1="1" ind2=" "><subfield code="8">4\p</subfield><subfield code="a">cgwrk</subfield><subfield code="d">20201028</subfield><subfield code="q">DE-101</subfield><subfield code="u">https://d-nb.info/provenance/plan#cgwrk</subfield></datafield></record></collection> |
| genre | 1\p (DE-588)4143413-4 Aufsatzsammlung gnd-content |
| genre_facet | Aufsatzsammlung |
| id | DE-604.BV042313590 |
| illustrated | Not Illustrated |
| indexdate | 2024-07-10T01:18:09Z |
| institution | BVB |
| isbn | 9780444829320 0444829326 |
| language | English |
| oai_aleph_id | oai:aleph.bib-bvb.de:BVB01-027750580 |
| oclc_num | 162130727 |
| open_access_boolean | |
| owner | DE-1046 |
| owner_facet | DE-1046 |
| physical | 1 Online-Ressource (xviii, 448 p.) |
| psigel | ZDB-33-ESD ZDB-33-EBS FAW_PDA_ESD FLA_PDA_ESD |
| publishDate | 2000 |
| publishDateSearch | 2000 |
| publishDateSort | 2000 |
| publisher | Elsevier |
| record_format | marc |
| series2 | Developments in food science |
| spelling | Novel macromolecules in food systems edited by G. Doxastakis and V. Kiosseoglou 1st ed Amsterdam Elsevier 2000 1 Online-Ressource (xviii, 448 p.) txt rdacontent c rdamedia cr rdacarrier Developments in food science 41 Applying recent advances in biological and physical sciences, food scientists have created "novel food ingredients" enzymatically, chemically or microbiologically. Chief among these are "novel proteins and polysaccharides" which, like the more established traditional macromolecules, can perform multifunctional roles such as thickening, stabilization, gelation or encapsulation and in this way determine to a large extent the shelf life, texture and nutritional value of natural and processed foods. Featuring the latest advances on chemistry, structure and functional properties of "novel proteins and polysaccharides", with an emphasis on fundamental structure-function relationships, this book will be valuable to all those working in product development and fundamental food research Includes bibliographical references and index Macromolecular Substances Biopolymers Food Industry Nutrition Physiology Polysaccharides Proteins Aliments ram Protéines dans l'alimentation humaine ram Biopolymères ram Polyaccharides ram Biopolymers fast Food industry and trade fast Polysaccharides fast Proteins fast Food industry and trade Zusatzstoff (DE-588)4117735-6 gnd rswk-swf Polysaccharide (DE-588)4131871-7 gnd rswk-swf Biopolymere (DE-588)4006893-6 gnd rswk-swf Lebensmittel (DE-588)4034870-2 gnd rswk-swf Proteine (DE-588)4076388-2 gnd rswk-swf 1\p (DE-588)4143413-4 Aufsatzsammlung gnd-content Lebensmittel (DE-588)4034870-2 s Proteine (DE-588)4076388-2 s Zusatzstoff (DE-588)4117735-6 s 2\p DE-604 Biopolymere (DE-588)4006893-6 s 3\p DE-604 Polysaccharide (DE-588)4131871-7 s 4\p DE-604 Doxastakis, George Sonstige oth Kiosseoglou, V. Sonstige oth http://www.sciencedirect.com/science/book/9780444829320 Verlag Volltext 1\p cgwrk 20201028 DE-101 https://d-nb.info/provenance/plan#cgwrk 2\p cgwrk 20201028 DE-101 https://d-nb.info/provenance/plan#cgwrk 3\p cgwrk 20201028 DE-101 https://d-nb.info/provenance/plan#cgwrk 4\p cgwrk 20201028 DE-101 https://d-nb.info/provenance/plan#cgwrk |
| spellingShingle | Novel macromolecules in food systems Macromolecular Substances Biopolymers Food Industry Nutrition Physiology Polysaccharides Proteins Aliments ram Protéines dans l'alimentation humaine ram Biopolymères ram Polyaccharides ram Biopolymers fast Food industry and trade fast Polysaccharides fast Proteins fast Food industry and trade Zusatzstoff (DE-588)4117735-6 gnd Polysaccharide (DE-588)4131871-7 gnd Biopolymere (DE-588)4006893-6 gnd Lebensmittel (DE-588)4034870-2 gnd Proteine (DE-588)4076388-2 gnd |
| subject_GND | (DE-588)4117735-6 (DE-588)4131871-7 (DE-588)4006893-6 (DE-588)4034870-2 (DE-588)4076388-2 (DE-588)4143413-4 |
| title | Novel macromolecules in food systems |
| title_auth | Novel macromolecules in food systems |
| title_exact_search | Novel macromolecules in food systems |
| title_full | Novel macromolecules in food systems edited by G. Doxastakis and V. Kiosseoglou |
| title_fullStr | Novel macromolecules in food systems edited by G. Doxastakis and V. Kiosseoglou |
| title_full_unstemmed | Novel macromolecules in food systems edited by G. Doxastakis and V. Kiosseoglou |
| title_short | Novel macromolecules in food systems |
| title_sort | novel macromolecules in food systems |
| topic | Macromolecular Substances Biopolymers Food Industry Nutrition Physiology Polysaccharides Proteins Aliments ram Protéines dans l'alimentation humaine ram Biopolymères ram Polyaccharides ram Biopolymers fast Food industry and trade fast Polysaccharides fast Proteins fast Food industry and trade Zusatzstoff (DE-588)4117735-6 gnd Polysaccharide (DE-588)4131871-7 gnd Biopolymere (DE-588)4006893-6 gnd Lebensmittel (DE-588)4034870-2 gnd Proteine (DE-588)4076388-2 gnd |
| topic_facet | Macromolecular Substances Biopolymers Food Industry Nutrition Physiology Polysaccharides Proteins Aliments Protéines dans l'alimentation humaine Biopolymères Polyaccharides Food industry and trade Zusatzstoff Polysaccharide Biopolymere Lebensmittel Proteine Aufsatzsammlung |
| url | http://www.sciencedirect.com/science/book/9780444829320 |
| work_keys_str_mv | AT doxastakisgeorge novelmacromoleculesinfoodsystems AT kiosseoglouv novelmacromoleculesinfoodsystems |