by David J. Thomas
and William A. Atwell

Combining a user-friendly format with expert guidance, Starches is designed to meet the needs of professionals in the food industry. It focuses on providing information that is currently unavailable in a single source and presenting its subject in straightforward language.

Starches is a complete, hands-on reference for anyone who works with starches or is looking for an answer to a question related to a specific starch application..

This volume is a valuable reference tool for a wide range of food industry professionals.

Contents

1. Starch Structure
2. Starch Analysis Methods
3. Gelatinization, Pasting, and Retrogradation
4. Starch Modifications
5. Matching Starches to Applications
6. Confections and Dairy Products
7. Grain-Based Products
8. Sauces, Dressings, and Other Applications
9. Special Topics

Glossary
Index

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