摘要 : Molecular structure and solution properties of three branched polysaccharides: amylopectin, glycogen and dextran have been described and compared. Their applications in food industries have also been described. Amylopectin, glycog... 展开
作者 | Mohammad Reza Kasaai |
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作者单位 | |
期刊名称 | 《Current trends in polymer science》 |
总页数 | 15 |
语种/中图分类号 | 英语 / TQ31 |
关键词 | amylopectin glycogen dextran chain branching food |
馆藏号 | N2010EPST0000047 |