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Carbohydrate Chemistry for Food Scientists
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Pages: 389
Authors: James N. BeMiller
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Type: BOOK - Published: 2007-01-01 - Publisher: Amer Assn of Cereal Chemists

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BeMiller (food science, Purdue U.) covers the full range of carbohydrates available as food and related issues, including carbohydrate reactions, monosaccharide
Carbohydrate Chemistry for Food Scientists
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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
Food Carbohydrate Chemistry
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Not since "Sugar Chemistry" by Shallenberger and Birch (1975) has a text clearly presented and applied basic carbohydrate chemistry to the quality attributes an
Food Carbohydrates
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Unique in its broad range of coverage, Food Carbohydrates: Chemistry, Physical Properties and Applications is a comprehensive, single-source reference on the sc
Functionalizing Carbohydrates for Food Applications
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Authors: Milda E. Embuscado
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How to modify and produce customized carbohydrates for foods Applications to flavor and nutrient delivery, texturizing and food quality improvement Details on d