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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. * Includes specific information on corn, wheat, potato, rice, and new chapters on rye, oat and barley (including waxy barley) starches * Covers the isolation processes, properties, functionalities, and uses of the most commonly used starches. * Explores the genetics, biochemistry, and physical structure of starches * Presents current and emerging application trends for starch185. 186. 187. 188. 189. 190. 191. 192. 193. 194. 195. 196. 197. 198. 199. 200. 201. 202. 203. 204. 205. 206. Takeda Y ... 1981;58:286. Suzuki A, Takeda Y, Hizukuri S. Denpun Kagaku. 1985:32:205. Suzuki A, Kaneyama M, Shibanuma K , anbsp;...

Author: James N. BeMiller, Roy L. Whistler
Publisher:Academic Press - 2009-04-06

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