Okay, here is the translation following your instructions: Carbohydrate processing technology

Author: Li Yong
Publisher:
Publish Date: 2004-02-01
Features: This book introduces the nutritional functions and processing methods of carbohydrates, including the nutrition and functionality of carbohydrates, the physicochemical properties and processing characteristics of carbohydrates, common raw materials for carbohydrate product production, the production process and equipment for starch, the production and application of starch sugars, the production technology of modified starch, the production and application of oligosaccharides and dietary fiber, the production and application of fungal polysaccharides, the production and application of sugar alcohols, the extraction and application of plant gums, and the production methods of sugar acids. This book can be used by technical personnel in starch production and processing enterprises, as well as by university students and teachers in food science, chemistry, and nutrition.