Nguồn ngoài

Food Chemistry

This Food Chemistry text explores the chemical composition, properties, and reactions of foods. Topics include water, carbohydrates, proteins, lipids, acidity, flavor, physical transformations, Maillard reactions, lipid oxidation, enzymes, and fermentation, with emphasis on how chemistry influences food processing, quality, and stability

Tác giả

Divan Fard

Nhà xuất bản

Shasta College

Nguồn

LibreTexts

Ngôn ngữ

EN

Danh mục

Khoa học cơ bản