Starch in food structure, function and applications
This book discusses starch as both a major component of plant foods and an important ingredient for the food industry, and reviews starch structure and functionality and the growing range of starch ingredients used in food. Includes sections on plant starch analysis and modification, sources of star...
| Otros Autores: | , |
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| Formato: | Libro electrónico |
| Idioma: | Inglés |
| Publicado: |
Duxford :
Woodhead Publishing, an imprint of Elsevier
[2018]
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| Edición: | Second edition |
| Colección: | EBSCO Academic eBook Collection.
Woodhead Publishing series in food science, technology, and nutrition. |
| Acceso en línea: | Conectar con la versión electrónica |
| Ver en Universidad de Navarra: | https://innopac.unav.es/record=b46082232*spi |
| Sumario: | This book discusses starch as both a major component of plant foods and an important ingredient for the food industry, and reviews starch structure and functionality and the growing range of starch ingredients used in food. Includes sections on plant starch analysis and modification, sources of starch, starch as an ingredient and how it is used in the food industry, and starch as a functional food and how it impacts physical and mental performance. |
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| Descripción Física: | 1 recurso electrónico (xxii, 893 páginas) : ilustraciones |
| Formato: | Forma de acceso: World Wide Web. |
| Bibliografía: | Incluye referencias bibliográficas e índice. |
| ISBN: | 9780081008966 |
