Carbohydrates in Food
Offers coverage of the chemical analysis, structure, functional properties, and nutritional relevance of monosaccharides, disaccharides and polysaccharides used in food. This book presents discussion of physico-chemical topics that relate to the use of carbohydrates in food that allow familiarity wi...
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Format: | Book |
Language: | English |
Published: |
Boca Raton, Florida
CRC/Taylor & Francis
2006
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Edition: | SECOND EDITION |
Series: | Food science and technology (CRC Press)
159 |
Subjects: | |
Online Access: | Click Here to View Status and Holdings. |
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