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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.
The new edition of this authoritative guide on liquid crystalline
polymer (LCP) science has been produced in response to the wealth
of new material recently generated in the field. It takes the
reader through the theoretical underpinnings to real-world
applications of LCP technology in a logical, well-integrated
manner. A chapter on liquid biopolymers has been introduced, whilst
the in-depth discussion on applications describes not only maturing
fields of high strength structural LCPs, but also a detailed
analysis of the developing area of functional materials. The
in-depth coverage and detailed glossary establishes this as an
indispensable text for graduate students and researchers in the
polymer field, as well as being of interest to those working in
chemistry, physics and materials science.
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