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 carbohyd...

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Furkejuvvon:
Bibliográfalaš dieđut
Váldodahkki: Wrolstad, Ronald E., 1939-
Searvvušdahkki: ebrary, Inc
Materiálatiipa: Elektrovnnalaš E-girji
Giella:eaŋgalasgiella
Almmustuhtton: Hoboken, N.J. : Wiley-Blackwell, 2012.
Preanttus:1st ed.
Ráidu:IFT Press series ; 48.
Fáttát:
Liŋkkat:An electronic book accessible through the World Wide Web; click to view
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