The book summarizes the latest research on starch structures and how these structures occur during food processing and storage. Discussing the origins, multi-sc

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

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 its many forms, provides an essential food energy source for the world's human population. It is therefore vital for manufacturers (and ultimately co

Starch is an important ingredient for the food industry and researchers are making progress in discovering new details about its structure, functionality and im