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Handbook of Fat Replacers
Language: en
Pages: 340
Authors: Sibel Roller
Categories: Technology & Engineering
Type: BOOK - Published: 1996-06-20 - Publisher: CRC Press

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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
Handbook of Fat Replacers
Language: en
Pages: 336
Authors: Sibel Roller
Categories: Fat substitutes
Type: BOOK - Published: 1996 - Publisher:

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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
Complex Carbohydrates in Foods
Language: en
Pages: 702
Authors: Susan Sungsoo Cho
Categories: Technology & Engineering
Type: BOOK - Published: 1999-01-19 - Publisher: CRC Press

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"Explores the effects of complex carbohydrates (starch, gums, and dietary fibers) on human physiological function and establishes an appropriate dietary intake
Low-Calorie Foods Handbook
Language: en
Pages: 620
Authors: Altschul
Categories: Medical
Type: BOOK - Published: 1993-03-12 - Publisher: CRC Press

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This reference examines all aspects of low-calorie foods - including their history, technology, ingredients, governing regulations, position of the food market
Handbook of Starch Hydrolysis Products and their Derivatives
Language: en
Pages: 296
Authors: M.W. Kearsley
Categories: Science
Type: BOOK - Published: 1995-12-31 - Publisher: Springer Science & Business Media

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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