This book systematically explains the chemistry and engineering of new starch-based polymers and carbohydrates and shows how they improve the texture of foods and act as carriers for flavors and for bioactive compounds. It also investigates current and potential uses of functionalized carbohydrates in formulating and processing improved and healthier foods.
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This book systematically explains the chemistry and engineering of new starch-based polymers and carbohydrates and shows how they improve the texture of foods and act as carriers for flavors and for bioactive compounds. It also investigates current and potential uses of functionalized carbohydrates in formulating and processing improved and healthier foods.
Read Less
Add this copy of Functionalizing Carbohydrates for Food Applications: to cart. $97.57, new condition, Sold by discount_scientific_books rated 4.0 out of 5 stars, ships from Sterling Heights, MI, UNITED STATES, published 2014 by DEStech Publications, Inc.
Add this copy of Functionalizing Carbohydrates for Food Applications: to cart. $183.63, very good condition, Sold by Dotcom liquidators / dc1 rated 4.0 out of 5 stars, ships from Fort Worth, TX, UNITED STATES, published 2014 by DEStech Publications, Inc.
