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...
Guardado en:
| Autor principal: | |
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| Autor Corporativo: | |
| Formato: | Electrónico eBook |
| Lenguaje: | inglés |
| Publicado: |
Hoboken, N.J. :
Wiley-Blackwell,
2012.
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| Edición: | 1st ed. |
| Colección: | IFT Press series ;
48. |
| Materias: | |
| Acceso en línea: | An electronic book accessible through the World Wide Web; click to view |
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