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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| Collectivité auteur: | |
| Format: | Électronique eBook |
| Langue: | anglais |
| Publié: |
Hoboken, N.J. :
Wiley-Blackwell,
2012.
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| Édition: | 1st ed. |
| Collection: | IFT Press series ;
48. |
| Sujets: | |
| Accès en ligne: | An electronic book accessible through the World Wide Web; click to view |
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