Non-Conventional Starch Sources: Properties, Functionality, and Applications
presents the use of non-conventional, unutilized, and underutilized sources to isolate, characterize and functionalize starches.
Specific attention is paid to the sources’ application in foods as well as their incorporation into packaging through films and coatings.
Broken into seven sections, this book addresses sources from fruit seeds, cereals and millets, pseudo-cereals, seeds, roots and tubers, rhizome and legumes.
Food scientists, technologists and students and researchers studying related fields will benefit from this important reference.
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