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  1. 1
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    The polysaccharides by Aspinall, Gerald O

    Published 1982
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  2. 2
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    Manual de bioquímica para médicos, naturalistas y farmacéuticos by Karlson, Peter

    Published 1965
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  3. 3
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    Food biochemistry by Alais, Charles

    Published 1991
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  4. 4
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    Rheology of industrial polysaccharides: theory and applications by Lapasin, Romano, Pricl, Sabrina

    Published 1995
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  5. 5
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    Wheat: chemistry and technology by Hlynka, I

    Published 1964
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  6. 6
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    Química orgánica by Domínguez, Xorge A

    Published 1980
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  7. 7
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    Food polysaccharides and their applications by Stephen, Alistair M

    Published 1995
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  8. 8
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    Manual de bioquímica para médicos, naturalistas y farmacéuticos by Karlson, P

    Published 1964
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  9. 9
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    The properties of water in foods: ISOPOW 6 by Reid, David S

    Published 1998
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  10. 10
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    Texture in food by McKenna, Brian M.

    Published 2003
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  11. 11
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    Wood chemistry. Fundamentals and applications by Sjostrom, Eero

    Published 1993
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  12. 12
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    Carbohydrate analysis: a practical approach by Chaplin, Martin F, Kennedy, John F

    Published 1986
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  13. 13
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    Bioquímica by Mathews, Christopher K., Van Holde, K. E

    Published 1998
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  14. 14
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    Principles of biochemistry: international student version by Voet, Donald, Voet, Judith G, Pratt, Charlotte W

    Published 2013
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  15. 15
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    Producción de polisacáridos microbianos by Galindo F., Enrique

    Published 1995
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