Starch: structure, properties, and modifications for food applications
Éditeur :
Taylor & Francis Ltd
ISBN :
9781032655604
Date de publication :
20 juil. 2026
Dimensions :
25,4 x 17,8 cm
Langue :
Anglais
Pays d'origine :
Grande Bretagne
Starch: Structure, Properties, and Modifications for Food Applications" explores the comprehensive overview of the basic structure and properties of starch as well as the modification of starch with physical, chemical, and enzymatic methods.