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Chemical and Functional Properties of Food Saccharides
Piotr Tomasik
出版CRC Press, 2003-10-20
主題Technology & Engineering / Food Science / General
ISBN02034957219780203495728
URLhttp://books.google.com.hk/books?id=6RfVqdqxCiUC&hl=&source=gbs_api
EBookSAMPLE
註釋This fourth volume in the Chemical and Functional Properties of Food Components series focuses on saccharides as food constituents. Written by an international group of experts, it provides an up-to-date review of a wide spectrum of issues, focusing on the current research and literature on the properties of compounds, their mechanisms of action, a