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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| Hoofdauteur: | |
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| Coauteur: | |
| Formaat: | Elektronisch E-boek |
| Taal: | Engels |
| Gepubliceerd in: |
Hoboken, N.J. :
Wiley-Blackwell,
2012.
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| Editie: | 1st ed. |
| Reeks: | IFT Press series ;
48. |
| Onderwerpen: | |
| Online toegang: | Click to View |
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