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...
| Κύριος συγγραφέας: | |
|---|---|
| Μορφή: | Ηλ. βιβλίο |
| Γλώσσα: | English |
| Έκδοση: |
Hoboken, N.J. :
Wiley-Blackwell,
2012.
|
| Έκδοση: | 1st ed. |
| Σειρά: | IFT Press series ;
48. |
| Θέματα: | |
| Διαθέσιμο Online: | Full Text via HEAL-Link |
