Carbohydrates in food / 
[edited by] Ann-Charlotte Eliasson. 
 - Third edition. 
 - xxii, 639 pages ;  24 cm. 
<br/><br/>Includes bibliographical references and index. 
<br/><br/>Chromatographic techniques of mono- and di-saccharides analysis / Noureddine Benkeblia -- Mono- and disaccharides : selected physicochemical and functional aspects / Kirsi Jouppila -- Health aspects of mono- and disaccharides / Anne Raben, Ian A. Macdonald, Mikael Fogelholm -- Cell-wall polysaccharides : structural, chemical, and analytical aspects / Roger Andersson, Eric Westerlund and Per AÌ? -- Functional properties of cereal cell-wall polysaccharides / Marta S. Izydorczyk -- Hydrocolloids/food gums : analytical aspects / James N. BeMiller -- Gums and hydrocolloids : functional aspects / Jean-Louis Doublier, Catherine Garnier, Gerard Cuvelier -- Non-digestible carbohydrates : nutritional aspects / Alison Parrett, Hannah Harris, Christine A. Edwards -- Starch : analytical and structural aspects / Eric Bertoft, Lars Nilsson -- Starch : physicochemical and functional aspects / Ann-Charlotte Eliasson -- Starch : nutritional and health aspects / M. Naushad Emmambux, John R.N. Taylor. 
<br/><br/><label>ISBN: </label>9781482245431 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Carbohydrates--analysis<br/>Nutritional Physiological Phenomena
<br/><br/><label>LC Class. No.: </label>TX553.C28  / C37 2017