Related Books
Language: en
Pages: 340
Pages: 340
Type: BOOK - Published: 1996-06-20 - Publisher: CRC Press
Technology is only beginning to catch up with the public demand for foods that are low in fat and taste good. An extensive number of ingredients are under devel
Language: en
Pages: 336
Pages: 336
Type: BOOK - Published: 1996-06-20 - Publisher: CRC Press
Technology is only beginning to catch up with the public demand for foods that are low in fat and taste good. An extensive number of ingredients are under devel
Language: en
Pages: 702
Pages: 702
Type: BOOK - Published: 1999-01-19 - Publisher: CRC Press
"Explores the effects of complex carbohydrates (starch, gums, and dietary fibers) on human physiological function and establishes an appropriate dietary intake
Language: en
Pages: 213
Pages: 213
Type: BOOK - Published: 1998 - Publisher:
Language: en
Pages: 620
Pages: 620
Type: BOOK - Published: 1993-03-12 - Publisher: CRC Press
This reference examines all aspects of low-calorie foods - including their history, technology, ingredients, governing regulations, position of the food market
