Starch by James N. BeMiller
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By James N. BeMiller


Chemistry and Technology 3rd Revised edition

Edited by See other recent books by James N. BeMiller See other recent books by Roy L. Whistler
Format: Hardback

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Starch by James N. BeMiller

Book Description

The third edition of this long-serving successful reference work is a 'must-have' reference for anyone needing or desiring an understanding of the structure, chemistry, properties, production and uses of starches and their derivatives. It includes specific information on corn, wheat, potato, rice, and new chapters on rye, oat and barley (including waxy barley) starches. It covers the isolation processes, properties, functionalities, and uses of the most commonly used starches. It explores the genetics, biochemistry, and physical structure of starches. It presents current and emerging application trends for starch.

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Book Details

ISBN: 9780127462752
ISBN-10: 0127462759
Format: Hardback
(246mm x 189mm x 38mm)
Pages: 894
Imprint: Academic Press Inc
Publisher: Elsevier Science Publishing Co Inc
Publish Date: 23-Feb-2005
Country of Publication: United States

Books By Author James N. BeMiller

Methods in Carbohydrate Chemistry by James N. BeMiller Methods in Carbohydrate Chemistry, Hardback (March 1993)

Part of a continuing serial publication which contains brief articles pertaining to areas and methods of carbohydrate research. This particular volume covers lipopolysaccharides, glycoproteins, separations and analysis.

» View all books by James N. BeMiller


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Author Biography - James N. BeMiller

James BeMiller is Professor Emeritus of Food Science at Purdue University, as well as being the Director of the Whistler Center for Carbohydrate Research. He has had a long and distinguished academic career having published over 150 academic papers, with a strong focus on starch and carbohydrate chemistry research. At various times he has sat on the board of the American Chemical Society, the American Association of Cereal Chemists, Institute of Food Technologists, American Institute of Chemists, and the International Union of Biochemistry.

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