Overview

Starch is the basis of a huge global industry. Research in this fast moving field is documented in Starch: Structure and Functionality. Focusing on the three key areas of diet and health, physico-chemical aspects of starch and genetic and agronomic questions, this unique book provides discussion of the latest research in a multidisciplinary setting, with the spectrum of contributions ranging from genetic modification to the end use of starch. Following developments in scientists' abilities to manipulate plant genes, and hence enzymatic pathways, it is important that these manipulations improve the structure and functionality of starch, particularly for researchers in the food industry. Starch: Structure and Functionality will broaden the knowledge base in this important area, and will be of great interest to physicists, chemists, biologists and medical experts alike.
ISBN-13

9780854047420

ISBN-10

0854047425

List Price

$97.00

Edition

1st Edition

Format

Hardcover

Language

English

Pages

277 pages

Publisher

Royal Society of Chemistry

Published On

1997-08-14


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Bonita
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Santa Clarita, CA, USA

Access codes and supplements are not guaranteed with used items. May be an ex-library book.
$117.67

 Free delivery by: 03 Apr 2026


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