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	1.	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 by Quezada-Calvillo, Roberto [author] Nichols, Buford L [author] Material type: Text; Format: print available online ; Literary form: Not fiction Publication details: Boca Raton, Florida: CRC Press, 2009 Online access: Request full-text at [email protected] Availability: Items available for loan: Halal Development Corporation Library (1)Call number: EBCH 001763. Place hold Add to cart (remove)
	2.	Adequate Food for All: Culture, Science, and Technology of Food in the 21st Century. Chapter 2 : The Evolving Knowledge of Nutrition / by Buford L. Nichols and Roberto Quezada-Calvillo by Nichols, Buford L [author] Quezada-Calvillo, Roberto Material type: Text; Format: print available online ; Literary form: Not fiction Publication details: Boca Raton, Florida: CRC Press, 2009 Online access: Request full-text at [email protected] Availability: Items available for loan: Halal Development Corporation Library (1)Call number: EBCH 001761. Place hold Add to cart (remove)
	3.	Adequate Food for All: Culture, Science, and Technology of Food in the 21st Century / edited by Wilson G. Pond, Buford L. Nichols and Dan L. Brown by Pond, Wilson G [editor] Brown, Dan L [editor] Nichols, Buford L [editor] Material type: Text; Format: print available online ; Literary form: Not fiction Publication details: Boca Raton, Florida: CRC Press, 2009 Online access: Request full-text at [email protected] Availability: Items available for loan: Halal Development Corporation Library (1)Call number: EBCH 001758. Place hold Add to cart (remove)

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