Starch: Chemistry and Technology
Roy L. Whistler, James N. BeMiller, Eugene F. Paschall
The third edition of this long-serving successful reference work is a 'must-have' reference for anyone needing or desiring an understanding of the structure, chemistry, properties, production and uses of starches and their derivatives.
* Everything needed to evaluate and apply the appropriate starch-based solution
* Explores the genetics, biochemistry, and physical structure of starches
* Includes specific information on corn, wheat, potato, rice, rye, oat and barley-based starches
* Presents new application trends for starch
* Everything needed to evaluate and apply the appropriate starch-based solution
* Explores the genetics, biochemistry, and physical structure of starches
* Includes specific information on corn, wheat, potato, rice, rye, oat and barley-based starches
* Presents new application trends for starch
Κατηγορίες:
Έτος:
1984
Έκδοση:
2nd
Εκδότης:
Academic Press
Γλώσσα:
english
Σελίδες:
589
ISBN 10:
0127462708
ISBN 13:
9780127462707
Σειρές:
Food Science and Technology
Αρχείο:
PDF, 26.45 MB
IPFS:
,
english, 1984