Food Carbohydrate Chemistry

by Ronald E. Wrolstad

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 application of carbohydrate chemistry to understanding the chemistry, physical and functional properties of food carbohydrates. Structure and nomenclature of sugars and sugar derivatives...

• Format: Paperback
• Language: English
• ISBN: 0813826659
• ISBN13: 9780813826653
• Release Date: February 2012
• Publisher: Wiley-Blackwell
• Length: 240 Pages
• Weight: 0.85 lbs.
• Dimensions: 0.5" x 5.9" x 8.9"