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

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 appropri...

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Bibliographic Details

Online Access:	Full Text (via ScienceDirect)
Other Authors:	BeMiller, James N., Whistler, Roy Lester
Format:	Electronic eBook
Language:	English
Published:	London : Academic, ©2009.
Edition:	3rd ed.
Series:	Food science and technology (Academic Press)
Subjects:	Starch.