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Carbohydrate chemistry for food scientists / James N. BeMiller.

By:

BeMiller, James N

Contributor(s):

Whistler, Roy Lester. Carbohydrate chemistry for food scientists

Material type: Text

Text

TextPublication details: St. Paul, Minn. : AACC International, c2007.Edition: 2nd edDescription: 389 p. : ill. ; 24 cmISBN:

9781891127533 (hbk. : alk. paper)

Subject(s):

Carbohydrates

DDC classification:

547/.78 22

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Previous ed. has Roy L. Whistler as first author with James N. BeMil ler.

Includes bibliographical references and index.

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