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

Підтримка

Обкладинка 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

Зміст

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.

Про автора

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

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Мова Англійська ● Формат PDF ● Сторінки 226 ● ISBN 9789811310775 ● Розмір файлу 6.2 MB ● Редактор Zhengyu Jin ● Видавець Springer Singapore ● Місто Singapore ● Країна SG ● Опубліковано 2018 ● Завантажувані 24 місяців ● Валюта EUR ● Посвідчення особи 6601663 ● Захист від копіювання Соціальний DRM

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