Carbohydrate chemistry for food scientists
By: James N. BeMiller.
Contributors: Whistler, Roy Lester.
Edition: 2nd ed.
Publisher: AACC International
Published: 2007
Place of publication: St. Paul, Minn
Language: eng
Number of pages: 389
ISBN-13: 9781891127533
Subjects: Carbohydrates
Notes: Previous ed. has Roy L. Whistler as first author with James N. BeMiller.

Includes bibliographical references and index.