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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| Other Authors: | |
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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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FOOD CARBOHYDRATES Chemistry, Physical Properties, and Applications