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Starch and Starchy Food Products: Improving Human Health - Food Biotechnology and Engineering
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Starch and Starchy Food Products: Improving Human Health - Food Biotechnology and Engineering
The book reviews of existing research on various aspects of starch, including physicochemical, nutritional and functional properties, as well as on various applications in addition to foods. Particular emphasis is on the various physical and chemical modifications, which are aimed at improving the properties and applicability of starch.
330 pages, 14 Tables, black and white; 1 Line drawings, color; 8 Line drawings, black and white; 25
| Medios de comunicación | Libros Paperback Book (Libro con tapa blanda y lomo encolado) |
| Publicado | 7 de octubre de 2024 |
| ISBN13 | 9781032346243 |
| Editores | Taylor & Francis Ltd |
| Páginas | 330 |
| Dimensiones | 150 × 220 × 10 mm · 453 g |
| Lengua | Inglés |
| Editor | Alvarez-Ramirez, Jose |
| Editor | Bello-Perez, Luis |
| Editor | Dhital, Sushil |
