Carbohydrate chemistry for food scientists / James N. BeMiller (Whistler Center for Carbohydrate Research, Department of Food Science, Purdue University, West Lafayette, Indiana).
| Author/creator | BeMiller, James N. |
| Other author | Whistler, Roy Lester. |
| Format | Electronic |
| Edition | Third edition. |
| Publication Info | Duxford, United Kingdom : Woodhead Publishing, an imprint of Elsevier, [2019] |
| Description | xii, 427 pages : illustrations ; 23 cm |
| Supplemental Content | Full text available from eBook - Agricultural, Biological, and Food Sciences 2018 |
| Subjects |
| General note | "AACC International." |
| General note | First edition has Roy L. Whistler as first author with James N. BeMiller. |
| Bibliography note | Includes bibliographical references and index. |
| Access restriction | Available only to authorized users. |
| Technical details | Mode of access: World Wide Web |
| Genre/form | Electronic books. |
| LCCN | 2018956067 |
| ISBN | 012812069X (pbk) |
| ISBN | 9780128120699 (pbk) |
Availability
| Library | Location | Call Number | Status | Item Actions |
|---|---|---|---|---|
| Electronic Resources | Access Content Online | ✔ Available |