Chemical and Functional Properties of Food Saccharides

Chemical and Functional Properties of Food Saccharides

  • $9.99


This fourth volume in the Chemical and Functional Properties of Food Components series focuses on saccharides as food constituents. Written by an international group of experts, it provides an up-to-date review of a wide spectrum of issues, focusing on the current research and literature on the properties of compounds, their mechanisms of action, and effects on the quality of foods.