Starch hydrolysis products are arguably the most versatile of all food sugar ingredients because they can be designed to meet many different nutritional and technological requirements. This book covers all aspects of starch production, from its hydrolysis to the analysis of the …
Starch: chemistry and technology
![Starch [recurso electrónico]](https://covers.openlibrary.org/b/isbn/9780127462707-M.jpg?default=false)
Starch. Chemistry and technology. 2.ed
by Whistler, R. L., BeMiller, J. N., Paschall, E. F.
Starch: chemistry and technology
Starch: Chemistry and Technology, Second Edition focuses on the chemistry, processes, methodologies, applications, and technologies involved in the processing of starch. The selection first elaborates on the history and future expectation of starch use, economics and future of t…
Dietary fibers are combinations of celluloses, hemicelluloses, pectins, gums and lignins that are important in their actions in the gastrointestinal tract. Recent progress in their chemistry and nutrition are included in the symposium proceedings. Topics includes the analysis, b…
