Open Daily: 10am - 10pm | Alley door pickup 10am - 7pm 3038 Hennepin Ave Minneapolis, MN
612-822-4611

  • Open Daily: 10am - 10pm
    Alley-side Pickup: 10am - 7pm

    3038 Hennepin Ave Minneapolis, MN
    612-822-4611

Open Daily: 10am - 10pm | Alley-side Pickup: 10am - 7pm
3038 Hennepin Ave Minneapolis, MN
612-822-4611
Native and Modified Starches for Food Applications

Native and Modified Starches for Food Applications

Sarkar, Tanmay
Lai, Wing-Fu
Karthik, Pothiyappan

Paperback

Series: Applications of Starches in Food and Packaging

Technology & Engineering

Currently unavailable to order

ISBN10: 0443274312
ISBN13: 9780443274312
Publisher: Academic Press
Published: Jul 16 2026
Pages: 536
Language: English
Native and Modified Starches for Food Applications, a volume in the Applications of Starches in Food and Packaging series, provides an in-depth exploration of the diverse types and sources of starches, their functional properties, and their applications in various culinary contexts. Chapters cover the gelatinization process, texture modification, and sustainable utilization of starches in addition to exploring future directions in starch research and applications. As the food industry continues to seek natural, functional ingredients, this resource meets the demand for a comprehensive and up-to-date exploration of the use of starches in food applications.

Users will find this to be a great resource for facilitating informed decision-making in recipe development, processing techniques, and the creation of innovative, sustainable, and gluten-free food products.

Also from

Karthik, Pothiyappan

View All

Also in

Technology & Engineering

View All