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Aspects of the Physical Chemistry of Starch

โœ Scribed by R. Parker; S.G. Ring


Book ID
112257177
Publisher
Elsevier Science
Year
2001
Tongue
English
Weight
227 KB
Volume
34
Category
Article
ISSN
0733-5210

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Aspects of the Physical Chemistry of Sta
โœ R. Parker; S.G. Ring ๐Ÿ“‚ Article ๐Ÿ“… 2001 ๐Ÿ› Elsevier Science ๐ŸŒ English โš– 227 KB

Starch makes an important contribution to food structure and hence quality. Often there is a need to modify the behaviour of starch in food materials. One approach is to use knowledge of the physical chemistry of starch to modify component interactions and hence change behaviour. In this review we e

Aspects of Physical Chemistry
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