Starch: Structure, Properties, and Modifications for Food Applications - - Books - Taylor & Francis Ltd - 9781032655604 - July 20, 2026
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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.

Media Books     Paperback Book   (Book with soft cover and glued back)
Released July 20, 2026
ISBN13 9781032655604
Publishers Taylor & Francis Ltd
Pages 386
Dimensions 179 × 252 × 25 mm   ·   748 g
Editor Bangar, Sneh Punia
Editor Kumar Siroha, Anil (Chaudhary Devi Lal University)
Editor Sunooj, K.V. (Pondicherry University, India)

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