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Type: BOOK - Published: 1996-06-20 - Publisher: CRC Press
Technology is only beginning to catch up with the public demand for foods that are low in fat and taste good. An extensive number of ingredients are under devel
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Type: BOOK - Published: 2021-05-28 - Publisher: Frontiers Media SA
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Language: en
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Carbohydrate Chemistry for Food Scientists, Third Edition, is a complete update of the critically acclaimed authoritative carbohydrate reference for food scient