Starch : Advances in Structure and Function Hardback
Edited by T L (National Institute of Agricultural Botany, UK) Barsby, A M (University of Cambridge, UK) Donald, P J Frazier
Part of the Special Publications series
Hardback
- Information
Description
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.
Information
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Out of Stock - We are unable to provide an estimated availability date for this product
- Format:Hardback
- Pages:232 pages, No
- Publisher:Royal Society of Chemistry
- Publication Date:26/11/2001
- Category:
- ISBN:9780854048601
Information
-
Out of Stock - We are unable to provide an estimated availability date for this product
- Format:Hardback
- Pages:232 pages, No
- Publisher:Royal Society of Chemistry
- Publication Date:26/11/2001
- Category:
- ISBN:9780854048601
