Food carbohydrates: chemistry, physical properties, and applications
Éditeur :
Taylor & Francis Inc
ISBN :
9780849315749
Date de publication :
23 mai 2005
Dimensions :
23,4 x 15,6 cm
Poids :
960 g
Langue :
Anglais
Pays d'origine :
USA
Explains the basics of food carbohydrates by emphasizing principles and techniques and their practical application in quality control, product development, and research. This work contains information on analytical methods, the structural analysis of polysaccharides, physical properties, and molecular conformation and characterization.