Starches for Food Application: Chemical, Technological and Health Properties examines the scientific, technological and nutritional knowledge of different types

Starch in Food: Structure, Function and Applications, Third Edition is now fully updated with eleven new chapters covering "hot" areas for starch applications,

Starch is both a major component of plant foods and an important ingredient for the food industry. Starch in food reviews starch structure and functionality and

This book discusses functional starch and its applications in food, focusing on starches with possible health benefits or novel applications. Covering slowly di

The book summarizes the latest research on starch structures and how these structures occur during food processing and storage. Discussing the origins, multi-sc