Physical Modifications of Starch

Zhongquan Sui (Hrsg.), Xiangli Kong (Hrsg.)

PDF
ca. 149,79 €
Amazon iTunes Thalia.de Weltbild.de Hugendubel Bücher.de ebook.de kobo Osiander Google Books Barnes&Noble bol.com Legimi yourbook.shop Kulturkaufhaus ebooks-center.de
* Affiliatelinks/Werbelinks
Hinweis: Affiliatelinks/Werbelinks
Links auf reinlesen.de sind sogenannte Affiliate-Links. Wenn du auf so einen Affiliate-Link klickst und über diesen Link einkaufst, bekommt reinlesen.de von dem betreffenden Online-Shop oder Anbieter eine Provision. Für dich verändert sich der Preis nicht.

Springer Singapore img Link Publisher

Naturwissenschaften, Medizin, Informatik, Technik / Biochemie, Biophysik

Beschreibung

This book provides comprehensive information on starch modification using physical approaches – a field that has attracted increasing interest in recent years due to the fact that it is no longer desirable to label starch a modified. The required functionalities can be conveniently achieved by physical methods that are less expensive and more environmentally friendly. 

Intended for researchers and product developers working on starch, the book summarizes recent developments in the areas of starch physical modifications and reviews the structure, function and potential industrial applications of modified starch.

Dr. Zhongquan Sui is an Associate Professor at Shanghai Jiao Tong University. 

Dr. Xiangli Kong is an Assistant Professor at Zhejiang University.

Weitere Titel in dieser Kategorie
Cover Carbohydrate Chemistry
Carbohydrate Chemistry
Amélia Pilar Rauter
399,99 €
Cover 3D Printing
3D Printing
Michael A. Repka
149,79 €

Kundenbewertungen

Schlagwörter

physicochemical properties, Safe food, Starch, starch morphology, Physical modification