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200 00$aStarch$b[electronic resource] $eadvances in structure and function /$fedited by T. L. Barsby, A. M. Donald, P. J. Frazier
210   $aCambridge, U.K. $cRoyal Society of Chemistry$dc2001
215   $a1 online resource (234 p.)
225 1 $aSpecial publication ;$vno. 271
300   $a"The proceedings of Starch 2000: Structure and Function held on 27-29 March 2000 at Churchill College, Cambridge"--T.p. verso.
300   $a" ... organised by the Food Chemistry Group of the Royal Society of Chemistry"--Pref.
311   $a0-85404-860-X 
320   $aIncludes bibliographical references and indexes.
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330   $aStarch, 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 ref
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701   $aFrazier$b P. J$0977021
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