Carbohydrates in Food: An Introduction

  • Vickie A. Vaclavik
  • Elizabeth W. Christian
Part of the Food Science Texts Series book series (FSTS)


Glycosidic Bond Aldehyde Group Sugar Alcohol Supersaturated Solution Glucose Molecule 
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Copyright information

© Springer Science+Business Media, LLC. 2008

Authors and Affiliations

  • Vickie A. Vaclavik
    • 1
  • Elizabeth W. Christian
    • 2
  1. 1.Southwestern Medical Center at DallasThe University of TexasDallasUSA
  2. 2.Department of Nutrition and Food SciencesTexas Woman’s UniversityDentonUSA

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