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Starch : chemistry and technology

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