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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

Chemistry

Author: Divan Fard
Publisher: Shasta College
Source: LibreTexts
Language: EN
Category: Basic Sciences

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