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Language: en
Pages: 389
Pages: 389
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
Language: en
Pages: 440
Pages: 440
Type: BOOK - Published: 2018-10-01 - Publisher: Elsevier
Carbohydrate Chemistry for Food Scientists, Third Edition, is a complete update of the critically acclaimed authoritative carbohydrate reference for food scient
Language: en
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: 411
Pages: 411
Type: BOOK - Published: 2012-12-06 - Publisher: Springer Science & Business Media
This is the first broad treatment of carbohydrate chemistry in many years, and presents the structures, reactions, modifications, and properties of carbohydrate