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1. Fundamentals of food chemistry / Werner Heimann.

by Heimann, Werner.

Call number: 641.1 HEI Material type: book Book; Format: print Publisher: Chichester : E. Horwood ; Westport, Conn. Avi Pub. Co., 1980Online access: Click here to access online Availability: Items available for loan: BSTI [Call number: 641.1 HEI] (1).

2. Determination of food carbohydrates / [by] D. A. T. Southgate.

by Southgate, D. A. T.

Call number: 664.1 SOU Material type: book Book; Format: print Publisher: London : Applied Science Publishers, 1976Availability: No items available

3. Developments in food carbohydrate-1 / edited by G. G. Birch, R.S. Shallenberger

by Birch, G. G | Shallenberger, R. S | American Chemical Society.

Call number: 664.1 BIRd Material type: book Book; Format: print Publisher: London ; Englewood, N.J. : Applied Science Publishers, c1977-Online access: Click here to access online Availability: Items available for loan: BSTI [Call number: 664.1 BIRd] (1).

4. Use of sugars and other carbohydrates in the food industry

by American Chemical Society | American Chemical Society. Division of Carbohydrate Chemistry.

Call number: 664.1 ACS Material type: book Book; Format: print Publisher: Washington : Amerucan Chemical Society, 1955Online access: Click here to access online Availability: Items available for loan: BSTI [Call number: 664.1 ACS] (1).