Télécharger le livre :  Food Carbohydrate Chemistry
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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 in Food Carbohydrate Chemistry, author Wrolstad emphasizes the...

Editeur : Wiley-Blackwell
Parution : 2011-10-31
Collection : Institute of Food Technologists Series
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