Starch : Advances in Structure and Function
Book Details
Format
Hardback or Cased Book
ISBN-10
085404860X
ISBN-13
9780854048601
Publisher
Royal Society of Chemistry
Imprint
Royal Society of Chemistry
Country of Manufacture
GB
Country of Publication
GB
Publication Date
Nov 26th, 2001
Print length
232 Pages
Weight
1,112 grams
Product Classification:
CarbohydratesFood & beverage technology
Ksh 15,700.00
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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. Starch: Advances in Structure and Function documents the latest research and opinion on starch structure and its function as a food material, including structure characterisation, processing and ingredient functionality, and control of starch biosynthesis. The multi-disciplinary nature of the contents will provide a valuable reference for biologists, chemists, food technologists, geneticists, nutritionists and physicists.
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