The book contains chapters on Manufacture of Extraction of Starch, Manufacturing of Sago Starch Technology, Production of Sago Starch (Extraction and Isolation), Tapioca Sago Processing and Technology, Manufacture of Carboxymethyl (CMS) Starch with its Properties, Tropical Starch, Characteristics and Properties of Root Starches, Starch Production from Mango Seed Kernel, Biodegradable Starch, Production, Characterization, and Mechanical Properties of Starch, Manufacture and Applications of Starch (Processing, Uses and Applications), Resistant Starch-Classification, Structure, Production, High Fructose Corn Syrup: Production and Uses, Functions of Starch in Food Applications, Modified Food Starches, Starch Fatty Esters, Cyclodextrins: Properties and Applications, Amylose Rich Starch, Manufacturing of Various Sweeteners (Maltodextrins Glucose/corn Syrups, High-fructose Syrups, Crystalline Dextrose and Dextrose Syrups, Composition and Properties of Sweeteners from Starch, Processing Technology of Starch Noodles, Project Profile on Potato Starch, Project Profile on Sorbitol from Maize Starch, Project Profile on Starch from Maize, Project Profile on Starch from Tamarind Seeds, Project Profile on Starch from Tapioca.

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Bibliographic Details

Title: Technology of Starch Manufacture: Applications, Properties and Compositions with Project Profiles
Publisher: Engineers India Research Institute
Publication Date: 2018
Language: English
ISBN 10: 9380772939
ISBN 13: 9789380772936
Binding: Soft cover
Condition: New

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technology of starch manufacturing (applications, properties and compositions) with project profiles

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