Starch chemistry and technology [WorldCat Entities]

"Starch"

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"The third edition of this long-serving successful reference work is a 'must-have' reference for anyone needing or desiring an understanding of the structure, chemistry, properties, production and uses of starches and their derivatives. * Everything needed to evaluate and apply the appropriate starch-based solution * Explores the genetics, biochemistry, and physical structure of starches * Includes specific information on corn, wheat, potato, rice, rye, oat and barley-based starches * Presents new application trends for starch."
"The third edition of this long-serving successful reference work is a 'must-have' reference for anyone needing or desiring an understanding of the structure, chemistry, properties, production and uses of starches and their derivatives. * Everything needed to evaluate and apply the appropriate starch-based solution * Explores the genetics, biochemistry, and physical structure of starches * Includes specific information on corn, wheat, potato, rice, rye, oat and barley-based starches * Presents new application trends for starch."@en
"The "must-have" best-selling resource on starch now fully revised and updated!"@en
"Starch: Chemistry and Technology."@en
"History and future expectation of starch use; Economics and future of the starch industry; Genetics and physiology os starch development; Ennzymes in the hydrolysis and synthesis of starch; Starch oligosaccharides: linear, branched, and cyclic; Molecular structure of starch; Organization of starch granules; Fractionation of starch; Gelatinization of starch nad mechanical properties of starch pastes; Starch derivates: production and uses; Chemicals from starch; Corn and sorghum starches: production; Tapioca, arrowrrot, and sago starches: production; Potato starch: production and uses; Wheat starch: production, modification, and uses; Rice starch: production, properties, and uses; Acid-modified starch: production and uses; Starch in the paper industry; Applications of starches in foods; Starch and dextrins in prepared adhesives; Glucose - and fructose-containing sweeteners from starch; Industrial microcospy of starches; Photomicrographs of starches."