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Starch: Advances in Structure and Function Editors: T L Barsby, A M Donald, P J Frazier

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This book contains 232 pages.

Publication details

Print publication date
26 Nov 2001
Copyright year
Print ISBN

About this book

Starch, in its many forms, provides an essential food energy source for the world's human population. It is therefore vital for manufacturers (and ultimately consumers) to have increased understanding of the granule synthesis and its behaviour in modern food processing. Starch: Advances in Structure and Function documents the latest research and opinion on starch structure and its function as a food material, including structure characterisation, processing and ingredient functionality, and control of starch biosynthesis. The multi-disciplinary nature of the contents will provide a valuable reference for biologists, chemists, food technologists, geneticists, nutritionists and physicists.

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