Food carbohydrate chemistry
"Not since "Sugar Chemistry" by Shallenberger and Birch (1975) has a text clearly presented and applied basic carbohydrate chemistry to the quality attributes and functional properties of foods. Now in Food Carbohydrate Chemistry, author Wrolstad emphasizes the application of carbohydrate chemistry...
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| フォーマット: | 電子媒体 eBook |
| 言語: | 英語 |
| 出版事項: |
Hoboken, N.J. :
Wiley-Blackwell,
2012.
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| 版: | 1st ed. |
| シリーズ: | IFT Press series ;
48. |
| 主題: | |
| オンライン･アクセス: | An electronic book accessible through the World Wide Web; click to view |
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