Starch in food : structure, function and applications /

Starch is both a major component of plant foods and an important ingredient for the food industry. Starch in food reviews starch structure and functionality and the growing range of starch ingredients used to improve the nutritional and sensory quality of food. Part 1 illustrates how plant starch ca...

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Bibliographic Details

Corporate Author:	Knovel (Firm)
Other Authors:	Eliasson, Ann-Charlotte, 1953-
Format:	eBook
Language:	English
Published:	Cambridge : Woodhead Pub., 2004.
Series:	Woodhead Publishing in food science and technology.
Subjects:	Starch. Food industry and trade. TECHNOLOGY & ENGINEERING > Food Science. Electronic books.
Online Access:	Connect to the full text of this electronic book