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Carbohydrates

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A Biochemical Approach to Nutrition

Part of the book series: Outline Studies in Biology ((OSB))

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Abstract

Carbohydrates constitute the greatest portion of the food consumed in the world, by man and animals. The most commonly found forms of carbohydrate are cellulose and starches; polymeric chains of glucose which serve as the structural and energy storage components of plants, respectively.

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Author information

Authors and Affiliations

  1. University of California, Davis, USA

    R. A. Freedland (Professor of Physiological Chemistry)

  2. Kansas State University, Manhattan, USA

    Stephanie Briggs (Assistant Professor of Nutrition)

Authors
  1. R. A. Freedland
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  2. Stephanie Briggs
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© 1977 R.A. Freedland and Stephanie Briggs

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Freedland, R.A., Briggs, S. (1977). Carbohydrates. In: A Biochemical Approach to Nutrition. Outline Studies in Biology. Springer, Dordrecht. https://doi.org/10.1007/978-94-009-5732-9_3

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  • DOI: https://doi.org/10.1007/978-94-009-5732-9_3

  • Publisher Name: Springer, Dordrecht

  • Print ISBN: 978-0-412-13040-3

  • Online ISBN: 978-94-009-5732-9

  • eBook Packages: Springer Book Archive

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