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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.
Online Access:Connect to the full text of this electronic book
Description
Summary: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, and the genetics and physiology of starch development. Discussions focus on polysaccharide biosynthesis, nonmutant starch granule polysaccharide composition, cellular developmental gradients, projected future volumes of corn likely to be used by the wet-milling industry, and organization of th.
Physical Description:1 online resource
Format:Master and use copy. Digital master created according to Benchmark for Faithful Digital Reproductions of Monographs and Serials, Version 1. Digital Library Federation, December 2002.
Bibliography:Includes bibliographical references and index.
ISBN:9780323139502
0323139507