Developments in food carbohydrate--1
By: edited by G. G. Birch and R. S. Shallenberger.
Contributors: Birch, G. G.; Shallenberger, R. S.
Series: Developments series; Developments series
Publisher: Applied Science
Published: 1977
Place of publication: London
Language: eng
Number of pages: 189
Subjects: Food -- Carbohydrate content.; Carbohydrates, Refined -- Physiological effect.
Notes: Includes bibliographical references and index.