Share
Starch Structure, Functionality and Application in Foods (in English)
Wang, Shujun (Author)
·
Springer
· Paperback
Starch Structure, Functionality and Application in Foods (in English) - Wang, Shujun
$ 160.11
$ 169.00
You save: $ 8.89
Choose the list to add your product or create one New List
✓ Product added successfully to the Wishlist.
Go to My WishlistsIt will be shipped from our warehouse between
Friday, June 28 and
Monday, July 01.
You will receive it anywhere in United States between 1 and 3 business days after shipment.
Synopsis "Starch Structure, Functionality and Application in Foods (in English)"
The book summarizes the latest research on starch structures and how these structures occur during food processing and storage. Discussing the origins, multi-scale granule structures and functional properties of starch as well as starch digestion, it focuses on the relationship between starch structure and functionality, the phase transition mechanism, the molecular disassembly and self-assembly of starch during food processing and storage and their effects on starch digestion. As such, the book provides a comprehensive overview of starch structure and functionality for researchers and postgraduate students in the field of food chemistry, carbohydrate polymers, polymer chemistry, food ingredients and food processing as well as human nutrition and health..
- 0% (0)
- 0% (0)
- 0% (0)
- 0% (0)
- 0% (0)
All books in our catalog are Original.
The book is written in English.
The binding of this edition is Paperback.
✓ Producto agregado correctamente al carro, Ir a Pagar.