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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| 主要作者: | |
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| 企业作者: | |
| 格式: | 电子 电子书 |
| 语言: | 英语 |
| 出版: |
Hoboken, N.J. :
Wiley-Blackwell,
2012.
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| 版: | 1st ed. |
| 丛编: | IFT Press series ;
48. |
| 主题: | |
| 在线阅读: | An electronic book accessible through the World Wide Web; click to view |
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