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Starch Structure Functionality Application (24 results)
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Starch Structure, Functionality and Application in Foods
Seller: Ria Christie Collections, Uxbridge, United Kingdom
Seller rating 5 out of 5 stars
US$ 187.88
US$ 15.85 shipping
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Starch Structure, Functionality and Application in Foods
Seller: Ria Christie Collections, Uxbridge, United Kingdom
Seller rating 5 out of 5 stars
US$ 189.98
US$ 15.85 shipping
Ships from United Kingdom to U.S.A.Quantity: Over 20 available
Add to basketCondition: New. In.
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Condition: New.
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Condition: New.
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Condition: As New. Unread book in perfect condition.
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Condition: As New. Unread book in perfect condition.
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Condition: New. 1st ed. 2020 edition NO-PA16APR2015-KAP.
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Taschenbuch. Condition: Neu. Starch Structure, Functionality and Application in Foods | Shujun Wang | Taschenbuch | v | Englisch | 2021 | Springer Singapore | EAN 9789811506246 | Verantwortliche Person für die EU: Springer Verlag GmbH, Tiergartenstr. 17, 69121 Heidelberg, juergen[dot]hartmann[at]springer[dot]com | Anbieter: preigu.
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Condition: New.
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Starch Structure, Functionality and Application in Foods
Language: English
Published by Springer Nature Singapore, Springer Nature Singapore, 2021
ISBN 10: 9811506248 ISBN 13: 9789811506246
Taschenbuch. Condition: Neu. Druck auf Anfrage Neuware - Printed after ordering - The book summarizes the latest research on starch structures and how these structures occur during food processing and storage. Discussing the origins, multi-scale granule structures and functional properties of starch as well as starch digestion, it focuses on the relationship between starch structure and functionality, the phase transition mechanism, the molecular disassembly and self-assembly of starch during food processing and storage and their effects on starch digestion. As such, the book provides a comprehensive overview of starch structure and functionality for researchers and postgraduate students in the field of food chemistry, carbohydrate polymers, polymer chemistry, food ingredients and food processing as well as human nutrition and health.
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Starch Structure, Functionality and Application in Foods
Language: English
Published by Springer Nature Singapore, Springer Nature Singapore, 2020
ISBN 10: 9811506213 ISBN 13: 9789811506215
Buch. Condition: Neu. Druck auf Anfrage Neuware - Printed after ordering - The book summarizes the latest research on starch structures and how these structures occur during food processing and storage. Discussing the origins, multi-scale granule structures and functional properties of starch as well as starch digestion, it focuses on the relationship between starch structure and functionality, the phase transition mechanism, the molecular disassembly and self-assembly of starch during food processing and storage and their effects on starch digestion. As such, the book provides a comprehensive overview of starch structure and functionality for researchers and postgraduate students in the field of food chemistry, carbohydrate polymers, polymer chemistry, food ingredients and food processing as well as human nutrition and health.
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US$ 270.31
US$ 13.23 shipping
Ships from United Kingdom to U.S.A.Quantity: 2 available
Add to basketHardcover. Condition: Brand New. 184 pages. 9.25x6.10x9.21 inches. In Stock.
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Condition: new. Questo è un articolo print on demand.
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Condition: new. Questo è un articolo print on demand.
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Starch Structure, Functionality and Application in Foods
Language: English
Published by Springer Nature Singapore Aug 2021, 2021
ISBN 10: 9811506248 ISBN 13: 9789811506246
Seller: BuchWeltWeit Ludwig Meier e.K., Bergisch Gladbach, Germany
Seller rating 5 out of 5 stars
Taschenbuch. Condition: Neu. This item is printed on demand - it takes 3-4 days longer - Neuware -The book summarizes the latest research on starch structures and how these structures occur during food processing and storage. Discussing the origins, multi-scale granule structures and functional properties of starch as well as starch digestion, it focuses on the relationship between starch structure and functionality, the phase transition mechanism, the molecular disassembly and self-assembly of starch during food processing and storage and their effects on starch digestion. As such, the book provides a comprehensive overview of starch structure and functionality for researchers and postgraduate students in the field of food chemistry, carbohydrate polymers, polymer chemistry, food ingredients and food processing as well as human nutrition and health. 188 pp. Englisch.
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Starch Structure, Functionality and Application in Foods
Language: English
Published by Springer Nature Singapore Aug 2020, 2020
ISBN 10: 9811506213 ISBN 13: 9789811506215
Seller: BuchWeltWeit Ludwig Meier e.K., Bergisch Gladbach, Germany
Seller rating 5 out of 5 stars
Buch. Condition: Neu. This item is printed on demand - it takes 3-4 days longer - Neuware -The book summarizes the latest research on starch structures and how these structures occur during food processing and storage. Discussing the origins, multi-scale granule structures and functional properties of starch as well as starch digestion, it focuses on the relationship between starch structure and functionality, the phase transition mechanism, the molecular disassembly and self-assembly of starch during food processing and storage and their effects on starch digestion. As such, the book provides a comprehensive overview of starch structure and functionality for researchers and postgraduate students in the field of food chemistry, carbohydrate polymers, polymer chemistry, food ingredients and food processing as well as human nutrition and health. 188 pp. Englisch.
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Starch Structure, Functionality and Application in Foods
Language: English
Published by Springer Nature Singapore, 2021
ISBN 10: 9811506248 ISBN 13: 9789811506246
US$ 160.93
US$ 56.22 shipping
Ships from Germany to U.S.A.Quantity: Over 20 available
Add to basketCondition: New. Dieser Artikel ist ein Print on Demand Artikel und wird nach Ihrer Bestellung fuer Sie gedruckt. Focuses on starch origin, multi-scale structures of starch granules, functional properties of starch and starch digestionSummarizes new research findings in starch structures and how these structures occur during food processing and storage.
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Starch Structure, Functionality and Application in Foods
Language: English
Published by Springer Nature Singapore, 2020
ISBN 10: 9811506213 ISBN 13: 9789811506215
US$ 160.93
US$ 56.22 shipping
Ships from Germany to U.S.A.Quantity: Over 20 available
Add to basketCondition: New. Dieser Artikel ist ein Print on Demand Artikel und wird nach Ihrer Bestellung fuer Sie gedruckt. Focuses on starch origin, multi-scale structures of starch granules, functional properties of starch and starch digestion   Summarizes new research findings in starch structures and how these structures occur during food processing and.
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Starch Structure, Functionality and Application in Foods
Language: English
Published by Springer Nature Singapore, Springer Nature Singapore Aug 2021, 2021
ISBN 10: 9811506248 ISBN 13: 9789811506246
Seller: buchversandmimpf2000, Emtmannsberg, BAYE, Germany
Seller rating 5 out of 5 stars
Taschenbuch. Condition: Neu. This item is printed on demand - Print on Demand Titel. Neuware -The book summarizes the latest research on starch structures and how these structures occur during food processing and storage. Discussing the origins, multi-scale granule structures and functional properties of starch as well as starch digestion, it focuses on the relationship between starch structure and functionality, the phase transition mechanism, the molecular disassembly and self-assembly of starch during food processing and storage and their effects on starch digestion. As such, the book provides a comprehensive overview of starch structure and functionality for researchers and postgraduate students in the field of food chemistry, carbohydrate polymers, polymer chemistry, food ingredients and food processing as well as human nutrition and health.Springer Verlag GmbH, Tiergartenstr. 17, 69121 Heidelberg 188 pp. Englisch.
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Starch Structure, Functionality and Application in Foods
Language: English
Published by Springer Nature Singapore, Springer Nature Singapore Aug 2020, 2020
ISBN 10: 9811506213 ISBN 13: 9789811506215
Seller: buchversandmimpf2000, Emtmannsberg, BAYE, Germany
Seller rating 5 out of 5 stars
Buch. Condition: Neu. This item is printed on demand - Print on Demand Titel. Neuware -The book summarizes the latest research on starch structures and how these structures occur during food processing and storage. Discussing the origins, multi-scale granule structures and functional properties of starch as well as starch digestion, it focuses on the relationship between starch structure and functionality, the phase transition mechanism, the molecular disassembly and self-assembly of starch during food processing and storage and their effects on starch digestion. As such, the book provides a comprehensive overview of starch structure and functionality for researchers and postgraduate students in the field of food chemistry, carbohydrate polymers, polymer chemistry, food ingredients and food processing as well as human nutrition and health.Springer Verlag GmbH, Tiergartenstr. 17, 69121 Heidelberg 188 pp. Englisch.
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US$ 247.78
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Ships from United Kingdom to U.S.A.Quantity: 4 available
Add to basketCondition: New. Print on Demand.
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US$ 253.18
US$ 8.60 shipping
Ships from United Kingdom to U.S.A.Quantity: 4 available
Add to basketCondition: New. Print on Demand.
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Condition: New. PRINT ON DEMAND.
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Condition: New. PRINT ON DEMAND.
