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

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Örtmek 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

İçerik tablosu

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.

Yazar hakkında

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

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Dil İngilizce ● Biçim PDF ● Sayfalar 226 ● ISBN 9789811310775 ● Dosya boyutu 6.2 MB ● Editör Zhengyu Jin ● Yayımcı Springer Singapore ● Kent Singapore ● Ülke SG ● Yayınlanan 2018 ● İndirilebilir 24 aylar ● Döviz EUR ● Kimlik 6601663 ● Kopya koruma Sosyal DRM

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