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Book Details
Abstract
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.
* Includes specific information on corn, wheat, potato, rice, and new chapters on rye, oat and barley (including waxy barley) starches
* Covers the isolation processes, properties, functionalities, and uses of the most commonly used starches.
* Explores the genetics, biochemistry, and physical structure of starches
* Presents current and emerging application trends for starch
Review of Previous Edition:
"...This is the most comprehensive, up-to-date treatise available in this area...should be read by anyone needing or desiring an understanding of current concept and practices concerning the structure, chemistry, properties, production and uses of starches and their derivatives."
-D.R. Lineback, North Carolina State University, in Journal of the American Chemical Society