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 emphasiz
Title: Food Carbohydrate Chemistry
Author: Wrolstad, Ronald E.
Publisher: John Wiley & Sons Inc
Publication Date: 2012/02/07
Number of Pages: 217
Binding Type: PAPERBACK
Library of Congress: 2011036449