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Starch and Starch Products
Paperback
Business GeneralTechnology & EngineeringChemistry
ISBN13: 9781024061093
Publisher: Hutson Street Press
Published: May 22 2025
Pages: 162
Weight: 0.52
Height: 0.35 Width: 6.14 Depth: 9.21
Language: English
Starch and Starch Products explores the multifaceted world of starch, from its fundamental chemical properties to its diverse applications across various industries. Authored by Harold Allden Auden, this book provides a comprehensive overview suitable for food scientists, chemical engineers, and anyone involved in the production and utilization of starch-based materials.
The book delves into the methods of starch extraction, modification techniques to tailor starch properties, and the use of starch in food processing, adhesives, textiles, and paper manufacturing. Readers will gain insights into the critical role starch plays as a raw material and its impact on product quality and performance. This text remains a valuable resource for both understanding and optimizing starch usage in a wide range of applications.
This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it. This work was reproduced from the original artifact, and remains as true to the original work as possible. Therefore, you will see the original copyright references, library stamps (as most of these works have been housed in our most important libraries around the world), and other notations in the work.
This work is in the public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work.
As a reproduction of a historical artifact, this work may contain missing or blurred pages, poor pictures, errant marks, etc. Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.
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