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...
Saved in:
| Other Authors: | |
|---|---|
| Format: | Book |
| Language: | English |
| Published: |
Boca Raton, Florida
CRC/Taylor & Francis
2006
|
| Edition: | SECOND EDITION |
| Series: | Food science and technology (CRC Press)
159 |
| Subjects: | |
| Online Access: | Click Here to View Status and Holdings. |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
Add Tag | Summary: | 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 with important functional aspects of carbohydrates. |
|---|---|
| Physical Description: | 546 pages illustrations 23 cm |
| Bibliography: | Includes bibliographical references and index |
| ISBN: | 9780824759421 0824759427 |
FOOD CARBOHYDRATES Chemistry, Physical Properties, and Applications 
Carbohydrates in food