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...

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Bibliografische gegevens
Hoofdauteur: Wrolstad, Ronald E., 1939-
Coauteur: ebrary, Inc
Formaat: Elektronisch E-boek
Taal:Engels
Gepubliceerd in: Hoboken, N.J. : Wiley-Blackwell, 2012.
Editie:1st ed.
Reeks:IFT Press series ; 48.
Onderwerpen:
Online toegang:An electronic book accessible through the World Wide Web; click to view
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Food carbohydrate chemistry door Wrolstad, Ronald E., 1939-

Gepubliceerd in 2012.
An electronic book accessible through the World Wide Web; click to view
Elektronisch E-boek