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Starch : chemistry 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. * Everything needed to evaluate and apply the appropriate starch-based solution * Explores the genetics, biochemistry, and physical structure of starches * Includes specific information on corn, wheat, potato, rice, rye, oat and barley-based starches * Presents new application trends for starch

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Availability

Detail Information

Series Title

Food science and technology (Academic Press)

Call Number

[ITP-LIB-127]

Publisher

London : Elsevier/Academic Press., 2009

Collation

1 online resource (xx, 879 pages) : illustrations.

Language

English

ISBN/ISSN

9780127462752

Classification

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Content Type

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Media Type

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Carrier Type

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Edition

3rd ed.

Subject(s)

TECHNOLOGY & ENGINEERING -- Food Science.

Specific Detail Info

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Statement of Responsibility

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