Complex Carbohydrates in Foods (Food Science and Technology)

Complex Carbohydrates in Foods (Food Science and Technology)   Edited By: Susan Sungsoo Cho, Leon Prosky, Mark Dreher

GOOD + CONDITION. (Clean, bright, and unmarked. A crease at the hump of the book. Solid binding. Pictorial hardcover with no dust jacket if issued with one.)

• Explores the effects of complex carbohydrates (starch, gums, and dietary fibers) on human physiological function and establishes an appropriate dietary intake level for inclusion on nutritional labels. Addresses current research, applications, and implementation issues."