Carbohydrates in Food, Third Edition
3
食品科学技术基础学科
￥
2464.00
售 价：
￥
1971.00
优惠
平台大促 低至8折优惠
发货周期：外国库房发货，通常付款后3-5周到货
出 版 社
出版时间
2016年12月13日
装 帧
页 码
664
开 本
6x9
语 种
英文
版 次
3rd ed.
综合评分
暂无评分
- 图书详情
- 目次
- 买家须知
- 书评（0）
- 权威书评（0）
图书简介
Carbohydrates in Food, Third Edition provides thorough and authoritative coverage of the chemical analysis, structure, functional properties, analytical methods, and nutritional relevance of monosaccharides, disaccharides, and polysaccharides used in food. Carbohydrates have become a hot topic in the debate about what to eat. This new edition includes increased treatment of resistant starch, dietary fiber, and starch digestion, especially in relation to different diets, suggesting that carbohydrate consumption should be reduced.
本书暂无推荐
本书暂无推荐
看了又看
- 上一个
