| 書目名稱 | Handbook of Starch Hydrolysis Products and their Derivatives | | 編輯 | M. W. Kearsley (Business Development Manager),S. Z | | 視頻video | http://file.papertrans.cn/423/422231/422231.mp4 | | 圖書封面 |  | | 描述 | Starch hydrolysis products are arguably the most versatile ofall food sugar ingredients because they can be designed to meet manydifferent nutritional and technological requirements. This bookcovers all aspects of starch production, from its hydrolysis to theanalysis of the finished product. In addition, the most importantderivatives of starch hydrolysis products are described and theirapplications in the food and, increasingly pharmaceutical industriesare detailed. This book is essential reading for industrial foodscientists and technologists, particularly those in processing andwill be of interestto those involved in the formulation ofpharmaceutical products. It is also a valuable reference source forfood scientists and nutritionists in academic research institutes. | | 出版日期 | Book 1995 | | 關(guān)鍵詞 | carbohydrate; hydrolysis; metabolism; nutrition; physiology; processing | | 版次 | 1 | | doi | https://doi.org/10.1007/978-1-4615-2159-4 | | isbn_softcover | 978-1-4613-5902-9 | | isbn_ebook | 978-1-4615-2159-4 | | copyright | Springer Science+Business Media Dordrecht 1995 |
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