Starch

Chemistry and Technology

AvJames N. BeMiller,Roy L. Whistler

Inbunden, Engelska, 2009

Del i serien Food Science and Technology

2 342 kr

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Beskrivning

The third edition of this long-serving successful reference work is a 'must-have' reference for anyone needing or desiring an understanding of the structure, chemistry, properties, production and uses of starches and their derivatives.

  • Includes specific information on corn, wheat, potato, rice, and new chapters on rye, oat and barley (including waxy barley) starches
  • Covers the isolation processes, properties, functionalities, and uses of the most commonly used starches
  • Explores the genetics, biochemistry, and physical structure of starches
  • Presents current and emerging application trends for starch

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