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Starches
Authors: David J. Thomas and William A. Atwell
ISBN: 978-1-891127-01-4
Chapter 1: Starch Structure
Pages 1-11
Chapter 2: Starch Analysis Methods
Pages 13-24
Chapter 3: Gelatinization, Pasting, and Retrogradation
Pages 25-30
Chapter 4: Starch Modifications
Pages 31-48
Chapter 5: Matching Starches to Applications
Pages 49-55
Chapter 6: Confections and Dairy Products
Pages 57-64
Chapter 7: Grain-Based Products
Pages 65-74
Chapter 8: Sauces, Dressings, and Other Applications
Pages 75-82
Chapter 9: Special Topics
Pages 83-87
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