Click Here to Download: https://ouo.io/RJ2iAU Starch: Chemistry and Technology By: BeMiller, James N.; Whistler, Roy L. Publisher: Academic Press Print ISBN: 9780127462752, 0127462759 eText ISBN: 9780127462752, 9780080926551, 008092655X Edition: 3rd Pages: 894 Format: PDF Available from $ 220.00 USD SKU 9780127462752 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 starch
