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Carbohydrate Chemistry for Food Scientists

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This concise volume is an introduction to the basics of carbohydrate chemistry in food science from two leading authorities in the field. It explains the chemistry and physical characteristics of monosaccharides, disaccharides, and polysaccharides.

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Carbohydrate Chemistry for Food Scientists 1997, American Association of Cereal Chemists

ISBN-13: 9780913250921

Illustrated

Hardcover