Carbohydrates in Food, Third Edition

An edition of Carbohydrates in Food, Third Edition (2016)

Carbohydrates in Food, Third Edition

By Ann-Charlotte Eliasson

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Publish Date

2016

Publisher

Taylor & Francis Group

Language

eng

Pages

662

Description:

subjects: Carbohydrates, Food, Carbohydrate content, Nutrition, Analysis, Nutritional Physiological Phenomena, Aliments, Teneur en glucides, TECHNOLOGY & ENGINEERING / Food Science