Advanced research in starch
Éditeur :
Springer Verlag, Singapore
ISBN :
9789819995264
Date de publication :
20 juin 2024
Dimensions :
23,5 x 15,5 cm
Langue :
Anglais
Pays d'origine :
Singapour
This book focuses on the various invasive and non-invasive techniques which can be used for the characterization of starch macromolecules along with, the various types of physical, chemical, and enzymatic modifications of starch to enhance its usage in the food industry.