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Pectins And Their Manipulation (Sheffield Biological Siences)
Because of their ability to form gels and because of their contributions to the mechanical and textural properties of fruits and vegetables, pectins are extremely valuable in the food industry. These polysaccharide also perform critical functions that impact upon development and defense. This book provides an overview of the current understandings relating to pectin struct ...more
Hardcover, 250 pages
Published July 29th 2002 by Blackwell
(first published May 1st 2002)
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