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Carbohydrate Chemistry for Food Scientists Hardcover – May 1, 1997

ISBN-13: 978-0913250921 ISBN-10: 0913250929 Edition: illustrated edition

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Hardcover, May 1, 1997
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--This text refers to an alternate Hardcover edition.

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Product Details

  • Hardcover: 241 pages
  • Publisher: American Assn. of Cereal Chemists/Eagan Press; illustrated edition edition (May 1997)
  • Language: English
  • ISBN-10: 0913250929
  • ISBN-13: 978-0913250921
  • Product Dimensions: 1 x 6.5 x 9.5 inches
  • Shipping Weight: 1.2 pounds
  • Average Customer Review: 2.0 out of 5 stars  See all reviews (1 customer review)
  • Amazon Best Sellers Rank: #7,147,028 in Books (See Top 100 in Books)

Editorial Reviews

Review

...reference to structure, purpose, functionality and interaction is an outstanding feature of this book, which is unique in carbohydrate professional literature... --Starch/Stearke

The strength of the book, which makes it the leader in the field, is in so successfully applying knowledge of carbohydrate chemistry to understanding the changes in food during processing and storage. This is why it is such a remarkable book [...] if you are building personal library of essential books this is one of the must-haves. --Food Science and Technology

This edition expands on current studies and theories and includes new information on such subjects as polyols, prebiotics and the Maillard browning reaction… this doubles as a very good professional reference. --SciTech Book News --This text refers to an alternate Hardcover edition.

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Most Helpful Customer Reviews

Format: Hardcover Verified Purchase
This book appears to be unfinished. While all the text seems to be in order, figures are missing numbers and the index is utterly useless. Finding anything specific in it is nearly impossible due to the lack of a real table of contents and an incomplete index. If read cover to cover it is fine, but as a reference it is not worth the money. The information is actually very good, I just wish the editor would have put the same effort into turning the information into a book.
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