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

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的封面 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

表中的内容

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.

关于作者

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

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语言英语 ● 格式 PDF ● 网页 226 ● ISBN 9789811310775 ● 文件大小 6.2 MB ● 编辑 Zhengyu Jin ● 出版者 Springer Singapore ● 市 Singapore ● 国家 SG ● 发布时间 2018 ● 下载 24 个月 ● 货币 EUR ● ID 6601663 ● 复制保护 社会DRM

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