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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
Database:WorldCat
Summary:

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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