Starch, Third Edition: Chemistry and Technology (Food Science and Technology)

Starch, Third Edition: Chemistry and Technology
(Food Science and Technology) |PDF| James N. BeMiller (Editor), Roy L. Whistler (Editor)

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. * Includes specific information on corn, wheat, potato, rice, and new chapters on rye, oat and barley (including waxy barley) starches
* Covers the isolation processes, properties, functionalities, and uses of the most commonly used starches.
* Explores the genetics, biochemistry, and physical structure of starches
* Presents current and emerging application trends for starch

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