Starch: advances in structure and function

✍ Scribed by T.L. Barsby, A.M. Donald, P.J. Frazier

Publisher: Royal Society of Chemistry
Year: 2002
Tongue: English
Leaves: 233
Series: Special Publication
Edition: 1
Category: Library

No coin nor oath required. For personal study only.

✦ Synopsis

Starch, in its many forms, provides an essential food energy source for the world's human population. It is therefore vital for manufacturers (and ultimately consumers) to have increased understanding of the granule synthesis and its behavior in modern food processing. "Starch: Advances in Structure and Function" documents the latest research and opinion on starch structure and its function as a food material, including structure characterization, processing and ingredient functionality, and control of starch biosynthesis. The multidisciplinary nature of the contents will provide a valuable reference for biologists, chemists, food technologists, geneticists, nutritionists and physicists.

✦ Subjects

Пищевая промышленность;Пищевая химия;

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