Food carbohydrates chemistry physical properties and applications is intended as a comprehensive reference book for researchers engineers and other professionals who are interested in food carbohydrates the layout and content of the book may be suitable as a reference or text book for advanced courses on food carbohydrates the motivation for this book originated from. Unique in its broad range of coverage food carbohydrates chemistry physical properties and applications is a comprehensive single source reference on the science of food carbohydrates this text goes beyond explaining the basics of food carbohydrates by emphasizing principles and techniques and their practical application in quality control pr. Food carbohydrates chemistry physical properties and applications is the only known current reference to include basic chemistry analytical methodologies structural analysis conformation and functional properties and rheological and thermal properties of food carbohydrates all in one text this book is ideal as a professional reference for researchers engineers and those interested in food carbohydrates as well as a textbook for graduate students. Unique in its broad range of coverage food carbohydrates chemistry physical properties and applications is a comprehensive single source reference on the science of food carbohydrates this