Principal Reference Works

          Purdue griffin

          • "Carbohydrate Chemistry for Food Scientists", R. L. Whistler and J. N. BeMiller, Eagen Press, 1997.
          • "Carbohydrates in Food", A.-C. Eliasson, ed., Marcel Dekker, New York, 1996.
          • "Carbohydrates: The Sweet Molecules of Life", R. V. Stick, Academic Press, 2001.
          • "Complex Carbohydrates in Foods", S. S. Cho, L. Prosky, and M. Dreher (eds), Marcel Dekker, 1999.
          • "Essentials of Carbohydrate Chemistry", J. F. Robyt, Springer, 1998.
          • "Food Polysaccharides and Their Applications", A. M. Stephen, ed., Marcel Dekker, New York, 1995.
          • "Hydrocolloids", Parts 1 and 2, K. Nishinari, 2000.
          • "Industrial Gums", R. L. Whistler and J. N. BeMiller, eds., Academic Press, New York, 3rd ed., 1993.
          • "Food Hydrocollids", M. Glicksman, ed., CRC Press, Boca Raton, FL, Vol. I, 1982; Vol. II, 1983; Vol. III, 1984.
          • "Modified Starches: Properties and Uses", O. B. Wurzburg, ed., CRC Press, Boca Raton, FL, 1986.
          • "Starch: Chemistry and Technology", R. L. Whistler, J. N. BeMiller, and E. F. Paschall, eds., Academic Press, New York, 1984.

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          Web Authors: James R. Daniel, Ph. D. and J. N. BeMiller, Ph. D.
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