Food carbohydrate chemistry [electronic resource] / Ronald E. Wrolstad.
"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...
| Uniform Title: | IFT Press series.
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| Main Author: | |
| Language: | English |
| Published: |
Hoboken, N.J. :
Wiley-Blackwell,
2012.
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| Series: | IFT Press series.
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| Subjects: | |
| Online Access: | |
| Format: | Electronic eBook |
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