Handbook of Starch Hydrolysis Products and their Derivatives (Paperback, Softcover reprint of the original 1st ed. 1995)

Starch hydrolysis products are arguably the most versatile of all food sugar ingredients because they can be designed to meet many different nutritional and technological requirements. This book covers all aspects of starch production, from its hydrolysis to the analysis of the finished product. In addition, the most important derivatives of starch hydrolysis products are described and their applications in the food and, increasingly pharmaceutical industries are detailed. This book is essential reading for industrial food scientists and technologists, particularly those in processing and will be of interest to those involved in the formulation of pharmaceutical products. It is also a valuable reference source for food scientists and nutritionists in academic research institutes.

General

Imprint:	Springer-Verlag New York
Country of origin:	United States
Release date:	December 2012
First published:	1995
Authors:	S.Z. Dziedzic • M.W. Kearsley
Dimensions:	235 x 155 x 15mm (L x W x T)
Format:	Paperback
Pages:	275
Edition:	Softcover reprint of the original 1st ed. 1995
ISBN-13:	978-1-4613-5902-9
Categories:	Books > Science & Mathematics > Biology, life sciences > Biochemistry > General Books > Professional & Technical > Industrial chemistry & manufacturing technologies > Industrial chemistry > Food & beverage technology > General
LSN:	1-4613-5902-3
Barcode:	9781461359029

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