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Preparation Techniques, Benefits and Application of Resistant Starch
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Preparation Techniques, Benefits and Applicatio... 6202666315 Book Cover

Preparation Techniques, Benefits and Applicatio...

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Edition Description

Resistant Starch (RS) content in food is naturally classified as very low so there is a need of some modifications to increase its content. Over the last two decades, many starch modification methods have been investigated to increase the number of RS, ranged from conventional...

Edition Details
Format:Paperback
Language:English
ISBN:6202666315
Format: Paperback
Condition:
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