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Summary Food Ingredient Functionality - Polysaccharides part

Don't feel like reading all 41 pages of the reader Food Ingredient Functionality? This summary describes all theory of the Polysaccharides part (reader, knowledgde clips, lectures) in just 10 pages! The content of the summary is: - Physicochemical properties of polysaccharides - Analytical techniques - Pectin - Alginate - Carrageenan - Galactomannans - Starch - Xanthan gum - Gellan gum - Curdlan - Gum Arabic - Cellulose - Xyloglucan - Selection of polysaccharides - Food hydrocolloid diversity Course: Food Ingredient Functionality Master Food Technology Wageningen University & Research Written in oktober 2020

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  • 1. Summary - Summary food ingredient functionality - protein part
  • 2. Summary - Summary food ingredient functionality - polysaccharides part
  • 3. Summary - Summary food ingredient functionality - physics part
  • 4. Exam (elaborations) - Answers and explanation test exam (food ingredient functionality)
  • 5. Flashcards - Questions to practice exam food ingredient functionality (polysaccharides)
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