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Starch : chemistry and technology /

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Starch: Chemistry and Technology, Second Edition focuses on the chemistry, processes, methodologies, applications, and technologies involved in the processing of starch. The selection first elaborates on the history and future expectation of starch use, economics and future of the starch industry, a...

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Bibliographic Details
Corporate Author: ScienceDirect (Online service)
Other Authors: Whistler, Roy Lester, BeMiller, James N., Paschall, Eugene F.
Format: eBook
Language:English
Published: [Place of publication not identified] : Academic Press, 1984.
Edition:2nd ed.
Series:Food science and technology (Academic Press)
Subjects:
Starch.
Starch
Amidon.
Stärke
Amidons.
Industrial chemicals: Starch
voedseltechnologie
food technology
zetmeel
starch
chemie
chemistry
dextrinen
dextrins
glycogeen
glycogen
inuline
inulin
versuikering
saccharification
Plant Products
Plantaardige producten
Electronic books.
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Call Number: TP415 .S73 1984
 
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TP415 .S73 1984 Available