Complex carbohydrates in foods /
Explores the effects of complex carbohydrates (starch, gums and dietary foods) on human physiological function, and establishes an appropriate dietary intake level for inclusion on nutritional labels. The book addresses current research, applications and implementation issues.
| Други автори: | Cho, Sungsoo., Prosky, Leon., Dreher, Mark L., 1951- |
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| Формат: | Електронна книга |
| Език: | English |
| Публикувано: |
New York :
Marcel Dekker,
1999.
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| Серия: |
Food science and technology (Marcel Dekker, Inc.) ;
93. |
| Предмети: | |
| Онлайн достъп: |
http://search.ebscohost.com/login.aspx?direct=true&scope=site&db=nlebk&AN=11536 |
| Подобни документи: |
Print version::
Complex carbohydrates in foods. |
| Онлайн достъп от Библиотека ”Паница” на Американския университет в България: |
http://search.ebscohost.com/login.aspx?direct=true&scope=site&db=nlebk&AN=11536 |
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| Провери в Paniza Library, AUBG | Сигнатура: |
TX553.C28 C66 1999eb |
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