Carbohydrate Chemistry For Food Scientists
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Language: en
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Type: BOOK - Published: 2007-01-01 - Publisher: Amer Assn of Cereal Chemists
BeMiller (food science, Purdue U.) covers the full range of carbohydrates available as food and related issues, including carbohydrate reactions, monosaccharide
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Pages: 440
Pages: 440
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Carbohydrate Chemistry for Food Scientists, Third Edition, is a complete update of the critically acclaimed authoritative carbohydrate reference for food scient
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Pages: 239
Pages: 239
Type: BOOK - Published: 2012-02-07 - Publisher: John Wiley & Sons
Not since "Sugar Chemistry" by Shallenberger and Birch (1975) has a text clearly presented and applied basic carbohydrate chemistry to the quality attributes an
Language: en
Pages: 431
Pages: 431
Type: BOOK - Published: 2005-05-23 - Publisher: CRC Press
Unique in its broad range of coverage, Food Carbohydrates: Chemistry, Physical Properties and Applications is a comprehensive, single-source reference on the sc
Language: en
Pages: 491
Pages: 491
Type: BOOK - Published: 2014-01-03 - Publisher: DEStech Publications, Inc
How to modify and produce customized carbohydrates for foods Applications to flavor and nutrient delivery, texturizing and food quality improvement Details on d
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