你好! Shipping to Taiwan with premium packaging for just NT$300 

Ship to
Taiwan
0

My Account

  • argentina
  • chile
  • colombia
  • españa
  • méxico
  • perú
  • estados unidos
  • internacional

menu

Select your country

Americas

Europe

Rest of the world

portada Starch in Food: Structure, Function, and Applications
Type
Physical Book
Publisher
Author
Language
English
Pages
572
Format
Paperback
ISBN13
9780323961028
Edition No.
3

Starch in Food: Structure, Function, and Applications

Nilsson Lars (Author) · Woodhead Publishing · Paperback

Starch in Food: Structure, Function, and Applications - Nilsson Lars

Cheaper New Book Imported to Taiwan
Delivery: 12 Oct - 21 Oct Shipping: 10 to 12 business days.
NT$ 10,904
Faster New Book Imported to Taiwan
Delivery: 05 Oct - 13 Oct Shipping: 5 to 6 business days.
NT$ 15,032
NT$ 10,904

Choose the list to add your product or create one New List

Go to My Wishlists
Calculate shipping cost

Synopsis "Starch in Food: Structure, Function, and Applications"

Starch in Food: Structure, Function and Applications, Third Edition is now fully updated with eleven new chapters covering "hot" areas for starch applications, such as starch-based pickering emulsifiers, starch for structuring gluten-free bread products, and starch microspheres for encapsulation of probiotic bacteria. Sections illustrate how plant starch can be analyzed and modified, including chapters on analysis of starch molecular structure, molar mass and size, the relationship between structure and digestion of starch, sources of starch, including new chapters on cereal, root and tuber and pulse starches, and starch applications, with a new chapter on utilizing starches in product development, in baked products and in gluten-free bread. Starch selection is one of the most complex areas for a product developer, yet starch is key to solving formulation challenges when developing products to meet many of the emerging consumer trends. This book aids the end user on acquiring knowledge on fundamental starch aspects, such as granular and molecular structure and properties, analysis, biosynthesis and general functionality of starch in foods.

Customers reviews

More customer reviews
  • 0% (0)
  • 0% (0)
  • 0% (0)
  • 0% (0)
  • 0% (0)

Frequently Asked Questions about the Book

Is the book original?

All books in our catalog are Original.

In what language is the book written?

The book is written in English.

What is the format of this book?

The binding of this edition is Paperback.

Questions and Answers about the Book

Do you have a question about the book? Login to be able to add your own question.

Opinions about Bookdelivery

More customer reviews