Summary and Info
The third edition of this long-serving successful reference work is a 'must-have' reference for anyone needing or desiring an understanding of the structure, chemistry, properties, production and uses of starches and their derivatives. * Everything needed to evaluate and apply the appropriate starch-based solution* Explores the genetics, biochemistry, and physical structure of starches* Includes specific information on corn, wheat, potato, rice, rye, oat and barley-based starches* Presents new application trends for starch
Review and Comments
Rate the Book
Starch: Chemistry and Technology 0 out of 5 stars based on 0 ratings.