Starches for Food Application: Chemical, Technological and Health Properties examines the scientific, technological and nutritional knowledge of different types

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

Starch in Food: Structure, Function and Applications, Third Edition is now fully updated with eleven new chapters covering "hot" areas for starch applications,

This book discusses functional starch and its applications in food, focusing on starches with possible health benefits or novel applications. Covering slowly di

This book is about the chemical properties of starch. The book is a rich compendium driven by the desire to address the unmet needs of biomedical scientists to