Starch - Advances in Structure and Function (Hardcover)

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 behaviour 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 characterisation, processing and ingredient functionality, and control of starch biosynthesis. The multi-disciplinary nature of the contents will provide a valuable reference for biologists, chemists, food technologists, geneticists, nutritionists and physicists.

General

Imprint:	Royal Society of Chemistry
Country of origin:	United Kingdom
Series:	Special Publications
Release date:	2001
First published:	2001
Editors:	T.L. Barsby • A. M. Donald • P.J. Frazier
Dimensions:	234 x 156 x 25mm (L x W x T)
Format:	Hardcover - Unsewn / adhesive bound
Pages:	232
ISBN-13:	978-0-85404-860-1
Categories:	Books > Science & Mathematics > Biology, life sciences > Biochemistry > Carbohydrates Books > Professional & Technical > Industrial chemistry & manufacturing technologies > Industrial chemistry > Food & beverage technology > General
LSN:	0-85404-860-X
Barcode:	9780854048601

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