Info
- Utilizzare la checkbox di selezione a fianco di ciascun documento per attivare le funzionalità di stampa, invio email, download nei formati disponibili del (i) record.
Starch Structure, Functionality and Application in Foods [[electronic resource] /] / edited by Shujun Wang
| Starch Structure, Functionality and Application in Foods [[electronic resource] /] / edited by Shujun Wang |
| Edizione | [1st ed. 2020.] |
| Pubbl/distr/stampa | Singapore : , : Springer Singapore : , : Imprint : Springer, , 2020 |
| Descrizione fisica | 1 online resource (177 pages) |
| Disciplina | 664.2 |
| Soggetto topico |
Biochemistry
Food—Biotechnology Biochemistry, general Food Science Midó Bioquímica Biotecnologia alimentària |
| Soggetto genere / forma | Llibres electrònics |
| ISBN | 981-15-0622-1 |
| Formato | Materiale a stampa  |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto | Chapter 1. History of Starch Research -- Chapter 2. Botanical Sources of Starch -- Chapter 3. Fine Structure of Amylose and Amylopectin -- Chapter 4. Multi-scale Structures of Starch Granules -- Chapter 5. Amylose-Lipid Complex -- Chapter 6. Phase Transitions of Starch and Molecular Mechanisms -- Chapter 7. Rheological, Pasting and Textural Properties of Starch -- Chapter 8. Starch Modification and Application -- Chapter 9. In vitro Starch Digestion: Mechanisms and Kinetic Models. |
| Record Nr. | UNINA-9910416096003321 |
| Singapore : , : Springer Singapore : , : Imprint : Springer, , 2020 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Starch Structure, Functionality and Application in Foods / / edited by Shujun Wang
| Starch Structure, Functionality and Application in Foods / / edited by Shujun Wang |
| Edizione | [1st ed. 2020.] |
| Pubbl/distr/stampa | Springer Singapore, 2020 |
| Descrizione fisica | 1 online resource (177 pages) |
| Disciplina | 664.2 |
| Soggetto topico |
Biochemistry
Food—Biotechnology Biochemistry, general Food Science Midó Bioquímica Biotecnologia alimentària |
| Soggetto genere / forma | Llibres electrònics |
| ISBN | 981-15-0622-1 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto | Chapter 1. History of Starch Research -- Chapter 2. Botanical Sources of Starch -- Chapter 3. Fine Structure of Amylose and Amylopectin -- Chapter 4. Multi-scale Structures of Starch Granules -- Chapter 5. Amylose-Lipid Complex -- Chapter 6. Phase Transitions of Starch and Molecular Mechanisms -- Chapter 7. Rheological, Pasting and Textural Properties of Starch -- Chapter 8. Starch Modification and Application -- Chapter 9. In vitro Starch Digestion: Mechanisms and Kinetic Models. |
| Record Nr. | UNINA-9910863134503321 |
| Springer Singapore, 2020 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||