http://www.loc.gov/mods/v3 http://www.loc.gov/standards/mods/v3/mods-3-2.xsd
1 online resource (xxii, 893 pages) : illustrations (some color).
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 starch, starch as an ingredient and how it is used in the food industry, and starch as a functional food and how it impacts physical and mental performance.
pt. 1. Analysing and modifying starch -- pt. 2. Sources of starch -- pt. 3. Applications -- pt. 4. Starch and health.
Includes bibliographical references and index.
Restricted: Printing from this resource is governed by The Legal Deposit Libraries (Non-Print Works) Regulations (UK) and UK copyright law currently in force. WlAbNL
Duxford : Woodhead Publishing, an imprint of Elsevier, [2018]
Woodhead Publishing in food science, technology, and nutrition