Starch Chemistry and Technology
| Author/creator | Whistler, Roy L. Editor |
| Other author | BeMiller, James N. Editor |
| Format | Electronic |
| Edition | 3rd ed. |
| Publication Info | Academic Press [Imprint] San Diego : Elsevier Science & Technology Books |
| Description | 894 p. ill 09.690 x 07.440 in. |
| Supplemental Content | Full text available from Ebook Central - Academic Complete |
| Supplemental Content | Full text available from eBook - Agricultural, Biological, and Food Sciences 2009 |
| Subjects |
| Series | Food Science and Technology Ser. |
| Summary | Annotation 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.<br /><br /><p>* Includes specific information on corn, wheat, potato, rice, and new chapters on rye, oat and barley (including waxy barley) starches</p><p>* Covers the isolation processes, properties, functionalities, and uses of the most commonly used starches.</p><p>* Explores the genetics, biochemistry, and physical structure of starches</p><p>* Presents current and emerging application trends for starch</p> |
| Access restriction | Available only to authorized users. |
| Technical details | Mode of access: World Wide Web |
| Genre/form | Electronic books. |
| ISBN | 9780127462752 |
| ISBN | 0127462759 (Trade Cloth) Active Record |
| Standard identifier# | 9780127462752 |
| Stock number | 00991439 |
Availability
| Library | Location | Call Number | Status | Item Actions |
|---|---|---|---|---|
| Electronic Resources | ✔ Available |