Carbohydrate Chemistry for Food Scientists, 2nd Edition
...reference to structure, purpose, functionality and interaction is an outstanding feature of this book, which is unique in carbohydrate professional literature... --Starch/StearkeThe strength of the book, which makes it the leader in the field, is in so successfully applying knowledge of carbohydrate chemistry to understanding the changes in food during processing and storage. This is why it is such a remarkable book [...] if you are building personal library of essential books this is one of the must-haves. --Food Science and TechnologyThis edition expands on current studies and theories and includes new information on such subjects as polyols, prebiotics and the Maillard browning reaction… this doubles as a very good professional reference. --SciTech Book News