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D. M. A. Guerin, M. B. Lascombe, M. Costabel, H. Souchon, V. Lamzin, P. Beguin and P. Alzari, J. Mol. Biol., 2002, 316, 1061. 117. ... A. Varrot, J. McDonald, R. V. Stick, G. Pell, H. J. Gilbert and G. J. Davies, Chem.
Carrageenans are often used as a secondary stabilizer in ice cream to prevent whey separation during freezing. k- and i-carrageenans can gel ... syneresis-free, thermally reversible gels that are stable to repeated freeze-thaw cycling.
Concise yet complete, this is a succinct introduction to the topic, covering both basic chemistry as well as such advanced topics as high-throughput analytics and glycomics -- in one handy volume.
This book will be of great use to graduate and undergraduate students in the fields of chemistry, biochemistry, medicine, and pharmacy.
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Carbohydrate Chemistry Vol. 2: A Review of the Literature Published During 1968
Carbohydrate Chemistry
A practical bench-side reference for carbohydrate chemistry Methods in Carbohydrate Chemistry: Lipopolysaccharides, Separation and Analysis, Glycosylated Polymers (Volume 9) presents proven techniques for working with carbohydrates in the ...
Students and professionals alike will benefit from this latest addition to the IFT Press book series.