Abstract
The aim of this chapter is to outline briefly the necessary chemistry and physiology of sugars, starches and non-starch polysaccharides and to discuss the present view of their dietary roles in the context of the average UK diet.
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© 1996 Brenda Piper
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Piper, B. (1996). Carbohydrates. In: Diet and Nutrition. Springer, Boston, MA. https://doi.org/10.1007/978-1-4899-7244-6_3
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DOI: https://doi.org/10.1007/978-1-4899-7244-6_3
Publisher Name: Springer, Boston, MA
Print ISBN: 978-0-412-59700-8
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