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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| Autor principal: | |
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| Autor corporatiu: | |
| Format: | Electrònic eBook |
| Idioma: | anglès |
| Publicat: |
Hoboken, N.J. :
Wiley-Blackwell,
2012.
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| Edició: | 1st ed. |
| Col·lecció: | IFT Press series ;
48. |
| Matèries: | |
| Accés en línia: | An electronic book accessible through the World Wide Web; click to view |
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