Starch: Advances in Structure and Function -
-25% koodilla BOOKS
Toimitus 22-28 arkipäivässä
30 päivän palautusoikeus
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 materi ... Täydellinen kuvaus
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Kuvaus
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.
Lisätietoja
| Julkaisija | RSC Publishing |
|---|---|
| Julkaisuvuosi | 2001 |
| Kannen tyyppi | Kovakantinen |
| EAN | 9780854048601 |