Télécharger le livre :  Starch: Progress in Food Applications
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This text presents exhaustive analysis of the most recent advances in starch food applications. Conventionally, starches have been used in the food industry due to their thickening, binding, gelling, baking, and texturing properties. In recent years, starches have been...

Editeur : Springer
Parution : 2025-09-26

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210,99
Télécharger le livre :  Starch Nanomaterials and Food Applications
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Starch nanomaterials can be classified as nanocrystals, nanoparticles, nanofibers, nanomicelles and nanovesicles which are produced by both "top-down" and "bottom-up" approaches.Starch nanomaterials feature advanced structures with different physicochemical properties...

Editeur : Springer
Parution : 2024-07-01

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189,89