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Zhengyu Jin
Functional Starch and Applications in Food [PDF ebook]

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Sampul Zhengyu Jin: Functional Starch and Applications in Food (PDF)

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

Covering slowly digested starch, resistant starch, porous starch, starch microemulsions, microcrystalline starch and noncrystallization starch and their applications, this book provides a valuable reference for graduate students and research professionals in the food and chemical industries.

€96.29

Daftar Isi

Introduction.- Slowly digested starch and applications.- Resistant starch and applications.- Porous starch and applications.- Starch microemulsion and applications.- Microcrystalline starch and noncrystallization starch and their applications.- Starch‐lipid and starch‐protein complex and their applications.

Tentang Penulis

Dr. Zhengyu Jin is a professor at School of Food Science and Technology, Jiangnan University, Wuxi, China.

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Bahasa Inggris ● Format PDF ● Halaman 226 ● ISBN 9789811310775 ● Ukuran file 6.2 MB ● Editor Zhengyu Jin ● Penerbit Springer Singapore ● Kota Singapore ● Negara SG ● Diterbitkan 2018 ● Diunduh 24 bulan ● Mata uang EUR ● ID 6601663 ● Perlindungan salinan DRM sosial

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