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Starch: Advances in Structure and Function

Starch: Advances in Structure and Function by T L Barsby
English | 26 Nov. 2001 | ISBN: 085404860X | 233 Pages | PDF | 23 MB

This book documents the latest research and opinion on starch structure and its function as a food material.
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 behaviour in modern food processing.

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Tags: Starch, Advances, Structure, Function

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