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.
| ISBN: | 9780127462752 |
| Publication date: | 6th April 2009 |
| Author: | James N. (Professor Emeritus of Food Science at Purdue University, as well as being the Director of the Whistler Cent BeMiller |
| Publisher: | Academic Press Inc an imprint of Elsevier Science Publishing Co Inc |
| Format: | Hardback |
| Pagination: | 894 pages |
| Series: | Food Science and Technology |
| Genres: |
Biochemistry Food and beverage technology |