Starch: Chemistry and Technology
Roy L. Whistler, James N. BeMiller, Eugene F. Paschall
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.
* Everything needed to evaluate and apply the appropriate starch-based solution
* Explores the genetics, biochemistry, and physical structure of starches
* Includes specific information on corn, wheat, potato, rice, rye, oat and barley-based starches
* Presents new application trends for starch
* Everything needed to evaluate and apply the appropriate starch-based solution
* Explores the genetics, biochemistry, and physical structure of starches
* Includes specific information on corn, wheat, potato, rice, rye, oat and barley-based starches
* Presents new application trends for starch
种类:
年:
1984
出版:
2nd
出版社:
Academic Press
语言:
english
页:
589
ISBN 10:
0127462708
ISBN 13:
9780127462707
系列:
Food Science and Technology
文件:
PDF, 26.45 MB
IPFS:
,
english, 1984