Starch: Structure, Properties, and Modifications for Food Applications - - Books - Taylor & Francis Ltd - 9781032647166 - October 29, 2024
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Starch: Structure, Properties, and Modifications for Food Applications

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"Starch: Structure, Properties, and Modifications for Food Applications" explores the comprehensive overview of the basic structure and properties of starch as well as the modification of starch with physical, chemical, and enzymatic methods.

376 pages, 35 Tables, black and white; 77 Line drawings, black and white; 23 Halftones, black and wh

Media Books     Hardcover Book   (Book with hard spine and cover)
Released October 29, 2024
ISBN13 9781032647166
Publishers Taylor & Francis Ltd
Pages 386
Dimensions 150 × 220 × 20 mm   ·   453 g
Language English  
Editor Bangar, Sneh Punia
Editor Kumar Siroha, Anil (Chaudhary Devi Lal University)
Editor Sunooj, K.V. (Pondicherry University, India)

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