Starch [electronic resource] : chemistry and technology / edited by Roy L. Whistler, James N. BeMiller, Eugene F. Paschall.

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 the starch industry, a...

Full description

Bibliographic Details

Online Access:	Full Text (via ScienceDirect)
Other Authors:	Whistler, Roy Lester, BeMiller, James N., Paschall, Eugene F.
Format:	Electronic eBook
Language:	English
Published:	[Place of publication not identified] : Academic Press, 1984.
Edition:	2nd ed.
Series:	Food science and technology (Academic Press)
Subjects:	Starch.