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

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

"Explores the effects of complex carbohydrates (starch, gums, and dietary fibers) on human physiological function and establishes an appropriate dietary intake

This reference examines all aspects of low-calorie foods - including their history, technology, ingredients, governing regulations, position of the food market

Starch hydrolysis products are arguably the most versatile of all food sugar ingredients because they can be designed to meet many different nutritional and tec