Complex Carbohydrates in Foods

Delve into the intricate world of complex carbohydrates with Complex Carbohydrates in Foods by Susan Sungsoo Cho. Published by Taylor & Francis Inc in 1999, this comprehensive hardback spans an impressive 696 pages and offers an in-depth exploration of the effects of complex carbohydrates, including starch, gums, and dietary fibers, on human physiological functions. This essential resource not only establishes appropriate dietary intake levels for nutritional labeling but also addresses current research, practical applications, and implementation challenges within the food industry. Perfect for food scientists, nutritionists, and anyone interested in food and beverage technology, this book is a must-have addition to your collection. Enhance your understanding of carbohydrates and their role in our diets with this authoritative guide.