Starch: Advances in Structure and Function

Starch: Advances in Structure and Function

Editorial Reviews
Book 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 behavior 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 characterization, processing and ingredient functionality, and control of starch biosynthesis. The multidisciplinary nature of the contents will provide a valuable reference for biologists, chemists, food technologists, geneticists, nutritionists and physicists.

Starch: Advances in Structure and Function (Special Publication S.),T.L. Barsby,A.M. Donald,P.J. Frazier,Royal Society of Chemistry,085404860X,Amido.,Carbohydrates,Chemistry - General,Chemistry - Organic,Composition,Congresses,Consumer Health,Diet / Health / Fitness,Food,Food Content Guides,Life Sciences - Biochemistry,Methods - Canning & Preserving,Organic Chemistry,Science,Science/Mathematics,Starch,larpcal,Food & beverage technology,Science / Chemistry / General

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Books Review

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