Chemical and Functional Properties of Food Saccharides
Piotr Tomasik
This fourth volume in the Chemical and Functional Properties of Food Components series focuses on saccharides as food constituents. Written by an international group of experts, it provides an up-to-date review of a wide spectrum of issues, focusing on the current research and literature on the properties of compounds, their mechanisms of action, and effects on the quality of foods. It also explores some non-nutritional applications of saccharides, including biodegradable materials and polysaccharide waste as a source of energy. This unique reference will serve as a valuable resource and guide for researchers, professionals, and graduate students.
หมวดหมู่:
ปี:
2003
ฉบับพิมพ์ครั้งที่:
1
สำนักพิมพ์:
CRC Press
ภาษา:
english
จำนวนหน้า:
440
ISBN 10:
0849314860
ISBN 13:
9780849314865
ซีรีส์:
Chemical & Functional Properties of Food Components
ไฟล์:
PDF, 3.87 MB
IPFS:
,
english, 2003
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