Starch in food : structure, function and applications /
53
Main Author: | Eliasson, Ann-Charlotte, 1953- |
---|---|
Format: | |
Language: | eng |
Published: |
London : Woodhead Publishing,
2004
|
Subjects: |
Similar Items
-
Application of Extrusion Technology in Starch and Starch-based Food
by: Man GAO, et al.
Published: (2023-07-01) -
Preparation, Properties and Applications of Pre-gelatinized Starch on Starch Based Foods
by: Chunmin MA, et al.
Published: (2024-08-01) -
Factors and modification techniques enhancing starch gel structure and their applications in foods:A review
by: Yongqiang Gong, et al.
Published: (2024-12-01) -
An Assessment of Starch Content and Gelatinization in Traditional and Non-Traditional Dog Food Formulations
by: Erin Beth Perry, et al.
Published: (2022-11-01) -
Starch Nanoparticles for Food Packaging Applications: A Review
by: Sri Agustina
Published: (2023-06-01)