Starch: advances in structure and function
T.L. Barsby, A.M. Donald, P.J. Frazier
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.
Kategori:
Tahun:
2002
Edisi:
1
Penerbit:
Royal Society of Chemistry
Bahasa:
english
Halaman:
233
ISBN 10:
085404860X
ISBN 13:
9780854048601
Nama seri:
Special Publication
File:
PDF, 23.33 MB
IPFS:
,
english, 2002
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