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Chemical and Functional Properties of Food Saccharides

Piotr Tomasik 
CRC Press  October 2003  



Hardback  440pp  ISBN 9780849314865      £145.00
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, and effects on the quality of foods. It also explores some non-nutritional applications of saccharides, including biodegradable materials and polysaccharide waste as a source of energy. This unique reference will serve as a valuable resource and guide for researchers, professionals, and graduate students.

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CRC Press : biomass : chemistry : food ingredients : food science : starch : sucrose & sugar crops

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