Food biochemistry and related diseases / A bioquímica dos alimentos e doenças relacionadas

• Principais autores: Millena de Araujo Rodrigues (Autor), Bismark da Silva Ferreira (Autor), Marcos Ferreira da Silva (Autor), Marília Layse Alves da Costa (Autor), Anderson Soares de Almeida (Autor), Aldenir Feitosa dos Santos (Autor)
• Formato: Livro
• Publicado em: Universidade Estadual de Alagoas, 2017-05-01T00:00:00Z.
• Assuntos: article
• Acesso em linha: Connect to this object online.

Biochemistry in the kitchen aims to explore the chemical composition of foods and diseases that are related to these chemical components. Among the foods are outstanding for their nutritional value and important for man the sweeteners, milk and bread. Sweeteners or sweeteners are substances of low o...