Faithin Omaha eBook Collection

​This text presents the technological and physiological properties of pectin in an educational approach that encompasses all of the essential information a re

A fundamental understanding of polymers has evolved in recent years concurrent with advances in analytical instrumentation. The theories and methodologies devel

Pectins are biopolymers with multiple applications because of their structural diversity and complexity. Although pectins from different sources have some commo

The popularity of the 1973 fifth edition of The Technology of Cake Making has continued in many of the English-speaking countries throughout the world. This six

Food biopolymers: Structural, functional and nutraceutical properties provides valuable coverage of all major food biopolymers from plant, animal and marine sou