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

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Hoes van 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

Inhoudsopgave

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.

Over de auteur

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

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Taal Engels ● Formaat PDF ● Pagina’s 226 ● ISBN 9789811310775 ● Bestandsgrootte 6.2 MB ● Editor Zhengyu Jin ● Uitgeverij Springer Singapore ● Stad Singapore ● Land SG ● Gepubliceerd 2018 ● Downloadbare 24 maanden ● Valuta EUR ● ID 6601663 ● Kopieerbeveiliging Sociale DRM

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