Functionalizing carbohydrates for food applications : texturizing and bioactive/flavor delivery systems
"This book, written by leading food chemists, systematically explains the chemistry and engineering of new starch-based polymers and carbohydrates and shows how they are used to improve food texture and also to function as carriers for flavors and bioac
| Other Authors: | |
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| Format: | Book |
| Language: | English |
| Published: |
Lancaster, Pennsylvania :
DEStech
c2014
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| Subjects: |
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