Chemical and Functional Properties of Food Saccharides

Forsideomslag
Piotr Tomasik
CRC Press, 20. okt. 2003 - 440 sider
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
 

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Indhold

2
19
3
35
4
47
5
57
6
73
7
81
8
103
9
123
15
231
16
255
17
271
18
291
19
315
20
325
21
335
22
349

10
131
11
159
12
181
13
197
14
217
23
371
24
387
Index
405
Copyright

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