Chopra, H.K.  <br/><br/>
Food Chemistry / 
H.K. Chopra and P.S. Panesar 
 - New Delhi,  Narosa Publication House :  2010. 
 - 569 Pages :  pbk.  24 cm. 
<br/><br/> include index. 
<br/><br/> Food Chemistry studies the chemical components of food—such as carbohydrates, proteins, fats, vitamins, minerals, and water—and how they interact during processing, cooking, storage, and digestion. It explains how these chemical reactions affect taste, texture, color, nutrition, and safety. The subject helps us understand why foods behave the way they do and how to improve quality and shelf life. 
<br/><br/><label>ISBN: </label>9788184870398 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Home-Economics 
<br/><br/><label>Dewey Class. No.: </label>641.3  / CHO