Starch in food : structure, function and applications / edited by Malin Sjoo, Lars Nilsson.
Contributor(s): Sjoo, Malin [editor.] | Nilsson, Lars [editor.].
Series: Woodhead Publishing in food science, technology, and nutrition: Publisher: Duxford, England : Woodhead Publishing, 2018Copyright date: 2018Edition: Second edition.Description: 1 online resource (895 pages) : illustrations, tables.Content type: text Media type: computer Carrier type: online resourceISBN: 9780081008966 (e-book).Subject(s): Starch | Food industry and tradeGenre/Form: Electronic books.Additional physical formats: Print version:: Starch in food : structure, function and applications.DDC classification: 664.2 Online resources: An electronic book accessible through the World Wide Web; click to view| Item type | Current location | Call number | Status | Notes | Date due | Barcode |
|---|---|---|---|---|---|---|
| Taylor's Library-TU | 664.2 (Browse shelf) | Available | SFSGx,91618,03,RA |
Browsing Taylor's Library-TU Shelves Close shelf browser
| 664.133 HUL 2010 Glucose syrups : | 664.153 EDW The science of sugar confectionery / | 664.153 EDW 2000 The science of sugar confectionery / | 664.2 Starch in food : | 664 2 23 Edible coatings and films to improve food quality | 664.2 STA 2009 Starch : | 664.3 GUN Oils and fats in the food industry / |
Includes bibliographical references at the end of each chapters and index.
Description based on print version record.
Electronic reproduction. Ann Arbor, MI : ProQuest, 2016. Available via World Wide Web. Access may be limited to ProQuest affiliated libraries.