FOOD CARBOHYDRATES Chemistry, Physical Properties, and Applications

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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Bibliographic Details
Other Authors: Cui, Steve W. (edited)
Format: Book
Language:English
Published: Boca Raton, Florida Taylor & Francis Grup 2005
Subjects:
Food > Carbohydrate content
Carbohydrates
Online Access:Click Here to View Status and Holdings.
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