Starch

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