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20131110093000.0 |
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130604s2012 enk eng |
| 020 |
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|a 0813826659 (paperback : alk. paper)
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| 020 |
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|a 9780813826653 (paperback : alk. paper)
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| 050 |
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|a QD321
|b .W76 2012
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| 090 |
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|a QD321
|b .W76 2012
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| 100 |
1 |
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|a Wrolstad, Ronald E. ,
|d 1939- ,
|e author
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| 245 |
1 |
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|a Food carbohydrate chemistry
|c Ronald E. Wrolstad
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| 260 |
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|a Chichester, West Sussex, UK :
|b Wiley ,
|c c2012
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| 300 |
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|a xx, 217 p. :
|b ill. ;
|c 22 cm.
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| 490 |
1 |
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|a IFT press series
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| 504 |
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|a Includes bibliographical references and index
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| 505 |
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|a 1. Classifying, identifying, naming, and drawing sugars and sugars derivatives -- 2. Sugar composition of foods -- 3. Reactions of sugars -- 4. Browning reactions -- 5. Functional properties of sugars -- 6. Analytical methods -- 7. Starch in foods -- 8. Plant cell wall polysaccharides -- 9. Nutritional roles of carbohydrate
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| 650 |
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|a Carbohydrates
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| 999 |
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|a 1000159093
|b Book
|c OPEN SHELF (30 DAYS)
|e Tembila Campus
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