| Description |
1 online resource (xxii, 893 pages) : illustrations (some color) |
| Series |
Woodhead Publishing series in food science, technology, and nutrition |
|
Woodhead Publishing in food science, technology, and nutrition.
|
| Contents |
pt. 1. Analysing and modifying starch -- pt. 2. Sources of starch -- pt. 3. Applications -- pt. 4. Starch and health |
| Summary |
This book discusses starch as both a major component of plant foods and an important ingredient for the food industry, and reviews starch structure and functionality and the growing range of starch ingredients used in food. Includes sections on plant starch analysis and modification, sources of starch, starch as an ingredient and how it is used in the food industry, and starch as a functional food and how it impacts physical and mental performance |
| Bibliography |
Includes bibliographical references and index |
| Notes |
Restricted: Printing from this resource is governed by The Legal Deposit Libraries (Non-Print Works) Regulations (UK) and UK copyright law currently in force. WlAbNL |
|
Print version record |
| Subject |
Starch.
|
|
TECHNOLOGY & ENGINEERING -- Food Science.
|
|
Almidones
|
|
Food industry and trade
|
|
Starch
|
| Form |
Electronic book
|
| Author |
Sjöö, Malin, editor.
|
|
Nilsson, Lars, editor
|
| ISBN |
9780081008966 |
|
0081008961 |
|
