Adequate Food for All: Culture, Science, and Technology of Food in the 21st Century. Section III : The Required Nutrients. Chapter 5 : Digestion and Absorption of Carbohydrates / by Roberto Quezada-Calvillo and Buford L. Nichols

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TextPublication details: Boca Raton, Florida: CRC Press, 2009Description: 20 pagesContent type:

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Item type	Current library	Call number	Status	Date due	Barcode
Chapter in Books	Halal Development Corporation Library Open Shelves	EBCH 001763 (Browse shelf(Opens below))	Available

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Previous	EBCH 001760 Adequate Food for All: Culture, Science, and Technology of Food in the 21st Century. Section I : Food and Agriculture in Human History. Chapter 1 : Emergence and Evolution of Agriculture: The Impact on Human Health and Lifestyle / by	EBCH 001761 Adequate Food for All: Culture, Science, and Technology of Food in the 21st Century. Chapter 2 : The Evolving Knowledge of Nutrition / by	EBCH 001762 Adequate Food for All: Culture, Science, and Technology of Food in the 21st Century. Chapter 4 : The Inﬂuence of Culture and Customs on Food Choices / by	EBCH 001763 Adequate Food for All: Culture, Science, and Technology of Food in the 21st Century. Section III : The Required Nutrients. Chapter 5 : Digestion and Absorption of Carbohydrates / by	EBCH 001764 Adequate Food for All: Culture, Science, and Technology of Food in the 21st Century. Chapter 6 : Lipids / by	EBCH 001765 Adequate Food for All: Culture, Science, and Technology of Food in the 21st Century. Chapter 7 : Protein and Amino Acids / by	EBCH 001766 Adequate Food for All: Culture, Science, and Technology of Food in the 21st Century. Chapter 8 : Vitamins and Mineral Elements / by	Next

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