Starch: Chemistry and Technology
Roy L. Whistler, James N. BeMiller, Eugene F. Paschall
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
* 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
Kategorien:
Jahr:
1984
Auflage:
2nd
Verlag:
Academic Press
Sprache:
english
Seiten:
589
ISBN 10:
0127462708
ISBN 13:
9780127462707
Serien:
Food Science and Technology
Datei:
PDF, 26.45 MB
IPFS:
,
english, 1984
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