Starch: advances in structure and function by A.M. Donald, P.J. Frazier, T.L. Barsby

Starch: advances in structure and function



Download Starch: advances in structure and function




Starch: advances in structure and function A.M. Donald, P.J. Frazier, T.L. Barsby
Language: English
Page: 233
Format: pdf
ISBN: 085404860X, 9780854048601
Publisher: Royal Society of Chemistry

Starch, in its many forms, provides an essential food energy source for the world's human population. It is therefore vital for manufacturers (and ultimately consumers) to have increased understanding of the granule synthesis and its behavior in modern food processing. "Starch: Advances in Structure and Function" documents the latest research and opinion on starch structure and its function as a food material, including structure characterization, processing and ingredient functionality, and control of starch biosynthesis. The multidisciplinary nature of the contents will provide a valuable reference for biologists, chemists, food technologists, geneticists, nutritionists and physicists.

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