Starch in food : structure, function and applications /

This book discusses starch as both a major component of plant foods and an important ingredient for the food industry, and reviews starch structure and functionality and the growing range of starch ingredients used in food. Includes sections on plant starch analysis and modification, sources of star...

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Bibliographic Details

Corporate Author:	ScienceDirect (Online service)
Other Authors:	Sjöö, Malin (Editor), Nilsson, Lars (Editor)
Format:	eBook
Language:	English
Published:	Duxford : Woodhead Publishing, an imprint of Elsevier, [2018]
Edition:	Second edition.
Series:	Woodhead Publishing in food science, technology, and nutrition.
Subjects:	Starch. Amidon. TECHNOLOGY & ENGINEERING > Food Science. Almidones Food industry and trade Starch Electronic books.
Online Access:	Connect to the full text of this electronic book