Roy L. Whistler - Böcker

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) starchesCovers the isolation processes, properties, functionalities, and uses of the most commonly used starchesExplores the genetics, biochemistry, and physical structure of starchesPresents current and emerging application trends for starch