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120621s2009 mau eng |
| 020 |
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|a 0127462759 (hardback : alk. paper)
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| 020 |
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|a 9780127462752 (hardback : alk. paper)
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| 050 |
0 |
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|a QD321
|b .S73 2009
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| 090 |
0 |
0 |
|a QD321
|b .S73 2009
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| 245 |
0 |
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|a Starch :
|b chemistry and technology
|c edited by James BeMiller and Roy Whistler
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| 250 |
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|a 3rd ed
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| 260 |
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|a Burlington, Massachusetts :
|b Academic Press ,
|c c2009
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| 300 |
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|a xx, 879 p. :
|b ill. ;
|c 25 cm.
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| 490 |
1 |
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|a Food science and technology
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| 500 |
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|a Previous ed.: 1984
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| 505 |
0 |
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|a 1-History and Future of Starch -- 2-Economic Growth and Organization of the Starch Industry -- 3-Genetics and Physiology of Starch Development -- 4-The Biochemistry and Molecular Biology of Starch Biosynthesis -- 5-Structural Features of Starch Granules I -- 6- Structural Features of Starch Granules II -- 7-Enzymes and Their Action on Starch -- 8-Structural Transitions and Related Physical Properties of Starch -- 9-Corn and Sorghum Starches: Production -- 10-Wheat Starch: Production, Properties, Modification, and Uses -- 11-Potato Starch: Production, Properties, Modification, and Uses -- 12-Tapioca/Cassava Starch: Production and Use -- 13-Rice Starches: Production and Properties -- 14-Rye Starch -- 15-Oat Starch -- 16-Barley Starch: Production, Properties, Modification, and Uses -- 17-Starch Modification -- 18-Starch in the Paper Industry -- 19-Starch in Polymer Composition -- 20-Starch Use in Foods -- 21-Sweeteners from Starches: Production, Properties and Uses -- 22-Cyclodextrins: Properties and Applications
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| 520 |
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|a 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 appropriate starch-based solution * Explores the genetics, biochemistry, and physical structure of starches * Includes specific information on corn, wheat, potato, rice, rye, oat and barley-based starches * Presents new application trends for starch
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| 650 |
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0 |
|a Starch
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| 700 |
1 |
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|a BeMiller, James ,
|e author
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| 700 |
1 |
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|a Whistler, Roy L. ,
|e author
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| 999 |
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|a 1000151286
|b Book
|c OPEN SHELF (30 DAYS)
|e Gong Badak Campus
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