Edited by
James BeMiller, Purdue University, West Lafayette, IN, USA
Roy Whistler, Purdue University, West Lafayette, IN, USA
Description
The third edition of this long-serving successful reference work is a 'must-have' reference for anyone needing or desiring an understanding
of the structure, chemistry, properties, production and uses of starches and their derivatives.
Included in series
Food Science and Technology
Audience:
'Professionals working with starch/starch derivatives processing; students in areas related to carbohydrates and starch, applied biochemistry
and industrial and applied chemistry: food chemists and technologists, chemical engineers, agricultural chemists,Researchers in related
industries such as paper, textiles and adhesives'
