Starch: Advances in Structure and Function

by P.J. Frazier and A.M. Donald

Book Overview

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,...

• Format: Hardcover
• Language: English
• ISBN: 085404860X
• ISBN13: 9780854048601
• Release Date: January 2002
• Publisher: Royal Society of Chemistry
• Length: 232 Pages
• Weight: 1.01 lbs.
• Dimensions: 1.0" x 6.5" x 9.5"