03388nam 2200649 a 450 991045516020332120200520144314.01-84755-191-2(CKB)1000000000791301(EBL)1186141(SSID)ssj0000379671(PQKBManifestationID)11258903(PQKBTitleCode)TC0000379671(PQKBWorkID)10366179(PQKB)10125662(MiAaPQ)EBC1186141(PPN)198475977(Au-PeEL)EBL1186141(CaPaEBR)ebr10621259(CaONFJC)MIL872264(OCoLC)850161034(EXLCZ)99100000000079130120011217d2001 uy 0engur|n|---|||||txtccrStarch[electronic resource] advances in structure and function /edited by T. L. Barsby, A. M. Donald, P. J. FrazierCambridge, U.K. Royal Society of Chemistryc20011 online resource (234 p.)Special publication ;no. 271"The proceedings of Starch 2000: Structure and Function held on 27-29 March 2000 at Churchill College, Cambridge"--T.p. verso." ... organised by the Food Chemistry Group of the Royal Society of Chemistry"--Pref.0-85404-860-X Includes bibliographical references and indexes.BK9780854048601-FX001; BK9780854048601-FP001; BK9780854048601-FP005; BK9780854048601-FP007; BK9780854048601-00001; BK9780854048601-00008; BK9780854048601-00027; BK9780854048601-00040; BK9780854048601-00045; BK9780854048601-00053; BK9780854048601-00059; BK9780854048601-00067; BK9780854048601-00077; BK9780854048601-00082; BK9780854048601-00097; BK9780854048601-00103; BK9780854048601-00110; BK9780854048601-00116; BK9780854048601-00129; BK9780854048601-00138; BK9780854048601-00144; BK9780854048601-00150; BK9780854048601-00164; BK9780854048601-00170; BK9780854048601-00177; BK9780854048601-00214BK9780854048601-00221Starch, in its many forms, provides an essential food energy source for the world's human population. It is therefore vital for manufacturers (and ultimately consumers) to have increased understanding of the granule synthesis and its behaviour in modern food processing. Starch: Advances in Structure and Function documents the latest research and opinion on starch structure and its function as a food material, including structure characterisation, processing and ingredient functionality, and control of starch biosynthesis.The multi-disciplinary nature of the contents will provide a valuable refSpecial publication (Royal Society of Chemistry (Great Britain)) ;no. 271.StarchCongressesFoodCompositionCongressesElectronic books.StarchFoodComposition664.2Barsby T. L(Tina L.)977019Donald A. M(Athene Margaret),1953-977020Frazier P. J977021Royal Society of Chemistry (Great Britain).Food Chemistry Group.MiAaPQMiAaPQMiAaPQBOOK9910455160203321Starch2225737UNINA