Food's Basic Chemistry

Number of Pages 13

In thirteen pages this paper examines polymer and lipid composition and their role in food chemistry along with the roles of pectin, pigments, flour mixtures, carbohydrates, gelatin, Maillard Browning, protein, and amino acids and also considers their impact upon smell and taste. Fourteen sources are listed in the bibliography with two tables also included.


File: TS14_TEfoodch.wps


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