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Starch: Structure, Properties, and Modifications for Food Applications
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Starch: Structure, Properties, and Modifications for Food Applications
"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.
376 pages, 35 Tables, black and white; 77 Line drawings, black and white; 23 Halftones, black and wh
| Media | Books Hardcover Book (Book with hard spine and cover) |
| Released | October 29, 2024 |
| ISBN13 | 9781032647166 |
| Publishers | Taylor & Francis Ltd |
| Pages | 386 |
| Dimensions | 150 × 220 × 20 mm · 453 g |
| Language | English |
| Editor | Bangar, Sneh Punia |
| Editor | Kumar Siroha, Anil (Chaudhary Devi Lal University) |
| Editor | Sunooj, K.V. (Pondicherry University, India) |
