Starch, Third Edition: Chemistry And Technology (food Science And Technology)

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Brand: Academic Press
SKU: DADAX082479088X
ISBN : 0127462759

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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.

* Includes specific information on corn, wheat, potato, rice, and new chapters on rye, oat and barley (including waxy barley) starches

* Covers the isolation processes, properties, functionalities, and uses of the most commonly used starches.

* Explores the genetics, biochemistry, and physical structure of starches

* Presents current and emerging application trends for starch

Author : James N. BeMiller
ISBN : 0127462759
Language : English
No of Pages : 894
Edition : 3
Publication Date : 3/23/2009
Format/Binding : Hardcover
Book dimensions : 9.8x7.3x1.6
Book weight : 0.03

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