Starch : chemistry and technology /

The third edition of this long-serving successful reference work is a 'must-have' reference for anyone needing or desiring an understanding of the structure, chemistry, properties, production and uses of starches and their derivatives. * Everything needed to evaluate and apply the appropri...

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Bibliographic Details

Corporate Author:	ScienceDirect (Online service)
Other Authors:	BeMiller, James N., Whistler, Roy Lester
Format:	eBook
Language:	English
Published:	London : Academic, [2009]
Edition:	3rd ed.
Series:	Food science and technology (Academic Press)
Subjects:	Starch. Electronic books.
Online Access:	Connect to the full text of this electronic book