Label
All
0
Clear all filters
Appears in
Mouthfeel: How Texture Makes Taste

By Ole Mouritsen and Klavs Styrbæk

Published 2017

  • About
Polysaccharide, made up of cross-linked linear chains of glucose. Unlike the glucose chains in starch, they are bound tightly in such a way that the cellulose does not absorb water and it is not digestible in the human stomach and intestines.

Part of

Spotted a problem? Let us know!

The licensor does not allow printing of this title