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(Ebook) Starch: advances in structure and function by T.L. Barsby, A.M. Donald, P.J. Frazier ISBN 9780854048601, 085404860X

  • SKU: EBN-1188886
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5.0

33 reviews
Instant download (eBook) Starch: advances in structure and function after payment.
Authors:T.L. Barsby, A.M. Donald, P.J. Frazier
Pages:233 pages.
Year:2002
Editon:1
Publisher:Royal Society of Chemistry
Language:english
File Size:23.33 MB
Format:pdf
ISBNS:9780854048601, 085404860X
Categories: Ebooks

Product desciption

(Ebook) Starch: advances in structure and function by T.L. Barsby, A.M. Donald, P.J. Frazier ISBN 9780854048601, 085404860X

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.
*Free conversion of into popular formats such as PDF, DOCX, DOC, AZW, EPUB, and MOBI after payment.

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