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Starch : chemistry and technology

Author: James N BeMiller; Roy Lester Whistler
Publisher: London : Academic, ©2009.
Series: Food science and technology.
Edition/Format:   Print book : English : 3rd edView all editions and formats

Suitable for those needing or desiring an understanding of the structure, chemistry, properties, production and uses of starches and their derivatives, this title includes specific information on  Read more...


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Document Type: Book
All Authors / Contributors: James N BeMiller; Roy Lester Whistler
ISBN: 9780127462752 0127462759
OCLC Number: 288986644
Notes: Previous edition: 1984.
Description: xx, 879 pages : illustrations ; 26 cm.
Contents: 1-History and Future of Starch 2-Economic Growth and Organization of the Starch Industry 3-Genetics and Physiology of Starch Development 4-The Biochemistry and Molecular Biology of Starch Biosynthesis 5-Structural Features of Starch Granules I 6- Structural Features of Starch Granules II 7-Enzymes and Their Action on Starch 8-Structural Transitions and Related Physical Properties of Starch 9-Corn and Sorghum Starches: Production 10-Wheat Starch: Production, Properties, Modification, and Uses 11-Potato Starch: Production, Properties, Modification, and Uses 12-Tapioca/Cassava Starch: Production and Use 13-Rice Starches: Production and Properties 14-Rye Starch 15-Oat Starch 16-Barley Starch: Production, Properties, Modification, and Uses 17-Starch Modification 18-Starch in the Paper Industry 19-Starch in Polymer Composition 20-Starch Use in Foods 21-Sweeteners from Starches: Production, Properties and Uses 22-Cyclodextrins: Properties and Applications
Series Title: Food science and technology.
Responsibility: edited by James N. BeMiller, Roy L. Whistler.


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Review of Previous Edition: "...This is the most comprehensive, up-to-date treatise available in this area...should be read by anyone needing or desiring an understanding of current concept and Read more...

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