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Carbohydrates In Food Systems
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Learning Material
Title
Volume
Advanced Analytical Techniques for Carbohydrate Characterization
5.89 MB
<p>Advanced Analytical Techniques for Carbohydrate Characterization</p>
Carbohydrate Digestibility and Glycemic Index
5.89 MB
<p>Carbohydrate Digestibility and Glycemic Index</p>
Carbohydrate-Protein Interactions in Food Systems
5.89 MB
<p>Carbohydrate-Protein Interactions in Food Systems</p>
Advanced Carbohydrate Modification and Functionalization
5.89 MB
<p>Advanced Carbohydrate Modification and Functionalization</p>
Carbohydrate-Based Nanomaterials in Food Technology
5.89 MB
<p>Carbohydrate-Based Nanomaterials in Food Technology</p>
Impact of Carbohydrates on Food Texture and Rheology
5.89 MB
<p>Impact of Carbohydrates on Food Texture and Rheology</p>
Carbohydrates as Food Preservatives and Stabilizers
5.89 MB
<p>Carbohydrates as Food Preservatives and Stabilizers</p>
Carbohydrates in Food Packaging and Shelf-Life Extension
5.89 MB
<p>Carbohydrates in Food Packaging and Shelf-Life Extension</p>
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