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Language: en
Pages: 288
Pages: 288
Type: BOOK - Published: 2012-12-06 - Publisher: Springer Science & Business Media
Starch hydrolysis products are arguably the most versatile of all food sugar ingredients because they can be designed to meet many different nutritional and tec
Language: en
Pages: 296
Pages: 296
Type: BOOK - Published: 1995-12-01 - Publisher:
Language: en
Pages: 650
Pages: 650
Type: BOOK - Published: 1992-01-01 - Publisher: New York : VCH
Language: en
Pages: 650
Pages: 650
Type: BOOK - Published: 1992-04-07 - Publisher: Wiley
Here is complete, up-to-date coverage of all aspects of hydrolysis products, the largest end use of starches - production, technology, and applications worldwid
Language: en
Pages: 622
Pages: 622
Type: BOOK - Published: 2004-08-01 - Publisher: Elsevier
Starch is both a major component of plant foods and an important ingredient for the food industry. Starch in food reviews starch structure and functionality and