Chemical and Functional Properties of Food Saccharides (Chemical & Functional Properties of Food Components)
Publisher: CRC
Published: October 20, 2003
Language: eng
Format: Hardcover
Number of pages: 440
ISBN-13: 9780849314865
Subjects: Food & beverage technology; Technology; Technology & Industrial Arts; Science/Mathematics; Food Science; Technology / Food Industry & Science; Sweeteners; Adoðcantes (propriedades quâimicas); Carboidratos.; larpcal
First sentence: Carbohydrates, one of the most common groups of natural products, are construction materials for plant (cellulose, hemicelluloses, pectins) and animal tissues.