Starch: Structure, Properties, and Modifications for Food Applications

By: Bangar, Sneh Punia

"Starch: Structure, Properties, and Modifications for Food Applications" explores the comprehensive overview of the basic structure and properties of starch as well as the modification of starch with physical, chemical, and enzymatic methods.

• Format: Paperback
• Language: English
• ISBN: 1032655607
• ISBN13: 9781032655604
• Release Date: July 2026
• Publisher: CRC Press
• Length: 386 Pages
• Weight: 1.56 lbs.
• Dimensions: 0.8" x 7.0" x 10.0"