| 書目名稱 | Physical Modifications of Starch |
| 編輯 | Zhongquan Sui,Xiangli Kong |
| 視頻video | http://file.papertrans.cn/747/746888/746888.mp4 |
| 概述 | Provides comprehensive information in starch physical modifications.Reviews changes in starch structure and functionalities.Covers potential applications in industry |
| 圖書封面 |  |
| 描述 | .This book provides comprehensive information on starch modification using physical approaches – a field that has attracted increasing interest in recent years due to the fact that it is no longer desirable to label starch a modified. The required functionalities can be conveniently achieved by physical methods that are less expensive and more environmentally friendly.?. .Intended for researchers and product developers working on starch, the book summarizes recent developments in the areas of starch physical modifications and reviews the structure, function and potential industrial applications of modified starch...Dr. Zhongquan Sui is an Associate Professor at Shanghai Jiao Tong University.?.Dr. Xiangli?Kong is an Assistant Professor at Zhejiang University.. |
| 出版日期 | Book 20181st edition |
| 關(guān)鍵詞 | Starch; Physical modification; physicochemical properties; starch morphology; Safe food |
| 版次 | 1 |
| doi | https://doi.org/10.1007/978-981-13-0725-6 |
| isbn_ebook | 978-981-13-0725-6 |
| copyright | Springer Nature Singapore Pte Ltd. 2018 |
|Archiver|手機(jī)版|小黑屋|
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