Functional Starch and Applications in Food

• Συγγραφή απο Οργανισμό/Αρχή: SpringerLink (Online service)
• Άλλοι συγγραφείς: Jin, Zhengyu (Επιμελητής έκδοσης, http://id.loc.gov/vocabulary/relators/edt)
• Μορφή: Ηλεκτρονική πηγή Ηλ. βιβλίο
• Γλώσσα: English
• Έκδοση: Singapore : Springer Singapore : Imprint: Springer, 2018.
• Έκδοση: 1st ed. 2018.
• Θέματα: Food-Biotechnology.; Biochemistry.; Food Science.; Biochemistry, general.
• Φυσική περιγραφή: V, 226 p. 48 illus., 31 illus. in color. online resource.
• ISBN: 9789811310775
• DOI: 10.1007/978-981-13-1077-5

This book discusses functional starch and its applications in food, focusing on starches with possible health benefits or novel applications. Covering slowly digested starch, resistant starch, porous starch, starch microemulsions, microcrystalline starch and noncrystallization starch and their applications, this book provides a valuable reference for graduate students and research professionals in the food and chemical industries. .