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181001 ||| eng |
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|a 9789811310775
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| 100 |
1 |
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|a Jin, Zhengyu
|e [editor]
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| 245 |
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|a Functional Starch and Applications in Food
|h Elektronische Ressource
|c edited by Zhengyu Jin
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| 250 |
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|a 1st ed. 2018
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| 260 |
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|a Singapore
|b Springer Nature Singapore
|c 2018, 2018
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| 300 |
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|a V, 226 p. 48 illus., 31 illus. in color
|b online resource
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| 505 |
0 |
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|a Introduction -- Slowly digested starch and applications -- Resistant starch and applications -- Porous starch and applications -- Starch microemulsion and applications -- Microcrystalline starch and noncrystallization starch and their applications -- Starch‐lipid and starch‐protein complex and their applications
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| 653 |
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|a Food Science
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| 653 |
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|a Biochemistry
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| 653 |
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|a Food science
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| 041 |
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7 |
|a eng
|2 ISO 639-2
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| 989 |
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|b Springer
|a Springer eBooks 2005-
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| 856 |
4 |
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|u https://doi.org/10.1007/978-981-13-1077-5?nosfx=y
|x Verlag
|3 Volltext
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| 082 |
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|a 641.3
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| 082 |
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|a 664
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| 520 |
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|a This book discusses functional starch and its applications in food, focusing on starches with possible health benefits or novel applications. Covering slowly digested starch, resistant starch, porous starch, starch microemulsions, microcrystalline starch and noncrystallization starch and their applications, this book provides a valuable reference for graduate students and research professionals in the food and chemical industries.
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