Starch: Chemistry and Technology, Second Edition focuses on the chemistry, processes, methodologies, applications, and technologies involved in the processing o

Pick up that bread! This doctor-approved method lets you keep the carbs and lose the pounds! “The Starch Solution is one of the most important books ever writ

Starch is both a major component of plant foods and an important ingredient for the food industry. Starch in food reviews starch structure and functionality and

Starch in Food: Structure, Function and Applications, Third Edition is now fully updated with eleven new chapters covering "hot" areas for starch applications,

This book discusses functional starch and its applications in food, focusing on starches with possible health benefits or novel applications. Covering slowly di