Carbohydrate Chemistry for Food Scientists, Third Edition, is a complete update of the critically acclaimed authoritative carbohydrate reference for food scientists. The new edition is fully revised,
The third edition of this long-serving successful reference work is a 'must-have' reference for anyone needing or desiring an understanding of the structure, chemistry, properties, production and uses
Presents techniques that have proven their effectiveness through repeated use and that are illustrative of reactions or procedures which can be applied to other cases. Volume 8 highlights applications
