Starch, Third Edition: Chemistry And Technology (Food Science And Technology)

Starch, Third Edition: Chemistry And Technology (Food Science And Technology)

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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

    Binding

    Hardcover

    Creator

    James N. BeMiller

    Creator

    Roy L. Whistler

    EAN

    9780824790882

    ISBN

    0127462759

    Label

    Academic Press

    Manufacturer

    Academic Press

    NumberOfPages

    894

    ProductGroup

    Book

    ProductTypeName

    ABIS_BOOK

    PublicationDate

    2009-03-23

    Publisher

    Academic Press

    Studio

    Academic Press

    Starch Third Edition: Chemistry and Technology (Food Science and Technology)

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