Chemical Properties of Starch

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Tác giả: Martins Emeje

Ngôn ngữ: eng

ISBN-13: 978-1789856972

ISBN-13: 978-1838801151

ISBN-13: 978-1838801168

ISBN: intechopen.78119

Ký hiệu phân loại: 547.78 *Carbohydrates

Thông tin xuất bản: London : IntechOpen, 2020

Mô tả vật lý: 1 electronic resource (164 p.)

Bộ sưu tập: Tài liệu truy cập mở

ID: 224763

This book is about the chemical properties of starch. The book is a rich compendium driven by the desire to address the unmet needs of biomedical scientists to respond adequately to the controversy on the chemical properties and attendant reactivity of starch. It is a collective endeavor by a group of editors and authors with a wealth of experience and expertise on starch to aggregate the influence of qualitative and quantitative morphological, chemical, and genetic properties of starch on its functionalities, use, applications, and health benefits. The chemical properties of starch are conferred by the presence, amount and/or quality of amylose and amylopectin molecules, granule structure, and the nature and amounts of the lipid and protein molecules. The implication of this is comprehensively dealt with in this book.
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