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Pectin: Technological and Physiological Properties

Vassilis Kontogiorgos

978-3-030-53421-9

2020
Edition 1
- Presents the technological and physiological properties of pectin, encompassing all of the essential information a researcher needs to fully understand their function and use in foods
- Utilizes basic information on pectin as well as recent technological advances in order to present a comprehensive overview on this important aspect
- Designed to be the primary resource for individuals seeking an up to date reference work covering all the necessary informational and functional aspects of pectin
€240 €216
10% OFF

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