Starches
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Language: en
Pages: 743
Pages: 743
Type: BOOK - Published: 2012-12-02 - Publisher: Academic Press
Starch: Chemistry and Technology, Second Edition focuses on the chemistry, processes, methodologies, applications, and technologies involved in the processing o
Language: en
Pages: 370
Pages: 370
Type: BOOK - Published: 2013-06-04 - Publisher: Rodale Books
Pick up that bread! This doctor-approved method lets you keep the carbs and lose the pounds! “The Starch Solution is one of the most important books ever writ
Language: en
Pages: 900
Pages: 900
Type: BOOK - Published: 2009-04-06 - Publisher: Academic Press
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, ch
Language: en
Pages: 622
Pages: 622
Type: BOOK - Published: 2004-08-01 - Publisher: Elsevier
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
Language: en
Pages: 574
Pages: 574
Type: BOOK - Published: 2024-05-15 - Publisher: Elsevier
Starch in Food: Structure, Function and Applications, Third Edition is now fully updated with eleven new chapters covering "hot" areas for starch applications,
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