The world's most comprehensive, well documented, and well illustrated book on this subject. With extensive subject and geographical index. 108 photographs and illustrations - many color. Free of charge in digital PDF format on Google Books.

The world's most comprehensive, well documented and well illustrated book on this subject. With extensive subject and geographical index. 615 photographs and illustrations - mostly color. Free of charge in digital PDF format on Google Books.

The world's most comprehensive, well documented, and well illustrated book on this subject. With extensive subject and geographic index. 245 photographs and illustrations - mostly color. Free of charge in digital format on Google Books

The world's most comprehensive, well documented, and well illustrated book on this subject. With extensive subject and geographic index. 124 photographs and illustrations - mostly color. Free of charge in digital PDF format.

The world's most comprehensive, well documented, and well illustrated book on this subject. With extensive subject and geographical index. 91 photographs and illustrations - many in color. Free of charge in digital PDF format on Google Books.

The world's most comprehensive, well documented and well illustrated book on this subject. With extensive subject and geographic index. 189 photographs and illustrations, many in color. Free of charge in digital PDF format on Google Books.

Starch: Chemistry and Technology, Second Edition focuses on the chemistry, processes, methodologies, applications, and technologies involved in the processing of starch. The selection first elaborates on the history and future expectation of starch use, economics and future of the starch industry, and the genetics and physiology of starch development. Discussions focus on polysaccharide biosynthesis, nonmutant starch granule polysaccharide composition, cellular developmental gradients, projected future volumes of corn likely to be used by the wet-milling industry, and organization of the corn wet-milling industry. The manuscript also tackles enzymes in the hydrolysis and synthesis of starch, starch oligosaccharides, and molecular structure of starch. The publication examines the organization of starch granules, fractionation of starch, and gelatinization of starch and mechanical properties of starch pastes. Topics include methods for determining starch gelatinization, solution properties of amylopectin, conformation of amylose in dilute solution, and biological and biochemical facets of starch granule structure. The text also takes a look at photomicrographs of starches, industrial microscopy of starches, and starch and dextrins in prepared adhesives. The selection is a vital reference for researchers interested in the processing of starch.