FOOD CARBOHYDRATES Chemistry, Physical Properties, and Applications
Food Carbohydrates: Chemistry, Physical Properties and Applications is a comprehensive, single-source reference on the science of food carbohydrates. It goes beyond explaining the basics of food carbohydrates by emphasizing principles and techniques and their practical application in quality control...
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| Format: | Book |
| Language: | English |
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Boca Raton, Florida
Taylor & Francis Grup
2005
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| Online Access: | Click Here to View Status and Holdings. |
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| 090 | 0 | 0 | |a TX553.C28 |b F64 2005 |
| 245 | 0 | 0 | |a FOOD CARBOHYDRATES |b Chemistry, Physical Properties, and Applications |c Edited by STEVE W. CUI |
| 264 | # | 1 | |a Boca Raton, Florida |b Taylor & Francis Grup |c 2005 |
| 264 | # | 4 | |c ©2005 |
| 300 | # | # | |a 418 pages |b illustrations |c 25 cm |
| 336 | # | # | |a text |2 rdacontent |
| 337 | # | # | |a unmediated |2 rdamedia |
| 338 | # | # | |a volume |2 rdacarrier |
| 504 | # | # | |a Includes bibliographical references and index |
| 520 | # | # | |a Food Carbohydrates: Chemistry, Physical Properties and Applications is a comprehensive, single-source reference on the science of food carbohydrates. It goes beyond explaining the basics of food carbohydrates by emphasizing principles and techniques and their practical application in quality control, product development, and research." "This guide is the only known current reference that includes basic chemistry, analytical methodologies, structure, conformation and functional properties relationships, and rheological and thermal properties of food carbohydrates. It is ideal as a professional reference for researchers, engineers, and those interested in food carbohydrates, as well as a textbook for graduate students |
| 650 | # | 0 | |a Food |x Carbohydrate content |
| 650 | # | 0 | |a Carbohydrates |
| 700 | 1 | # | |a Cui, Steve W. |e edited |
| 856 | 4 | 0 | |z Click Here to View Status and Holdings. |u https://opac.uitm.edu.my/opac/detailsPage/detailsHome.jsp?tid=339648 |
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Carbohydrates in Food