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"Food Carbohydrate Chemistry" by Wrolstad offers a comprehensive overview of carbohydrate chemistry's role in food quality and functionality. It covers sugar structures, reactions affecting food properties, and analytical methods, supplemented by laboratory exercises and case studies. This resource is valuable for students, professionals, and researchers in food science.
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Food Carbohydrate Chemistry, Ronald E. Wrolstad
- Idioma
- Publicado en
- 2012
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