
Ronald E. Wrolstad and Stephen M. Casner, “Food Carbohydrate Chemistry” Wi ey-Blac well | 2012 | ISBN: 0813826659 | 256 pages | PDF | 8,6 MB Not since “Sugar Chemistry” by Shallenberger and Birch (1975) has a text clearly presented and applied basic carbohydrate chemistry to the quality attributes and functional properties of foods. Now [...]
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