Starch: advances in structure and function

Main
Medicine
Starch: advances in structure and...

Starch: advances in structure and function

Name: Starch: advances in structure and function
ISBN: 9780854048601

T.L. Barsby, A.M. Donald, P.J. Frazier

0 / 0

0 comments

Колко ви харесва тази книга?

Какво е качеството на файла?

Изтеглете книгата за оценка на качеството

Какво е качеството на изтеглените файлове?

Starch, in its many forms, provides an essential food energy source for the world's human population. It is therefore vital for manufacturers (and ultimately consumers) to have increased understanding of the granule synthesis and its behavior in modern food processing. "Starch: Advances in Structure and Function" documents the latest research and opinion on starch structure and its function as a food material, including structure characterization, processing and ingredient functionality, and control of starch biosynthesis. The multidisciplinary nature of the contents will provide a valuable reference for biologists, chemists, food technologists, geneticists, nutritionists and physicists.

Категории:

Medicine

Година:

2002

Издание:

Издателство:

Royal Society of Chemistry

Език:

english

Страници:

233

ISBN 10: