Food Science Universe (FSU)

Starch Chemistry and Technology

M.Sc & PhD Semesters (FST)


Starch in Food Structure, Function and Applications Ann-Charlotte Eliasson, Principles and Methods For The Risk Assessment of Chemicals in Food FAO and WHO, Starch Chemistry and Technology (Third Edition) James BeMiller and Roy Whistler, Starch Structure Function and Biosynthesis Dr. Hamaker’s, Starches From Granules to Novel Applications Paivi Myllarinen, Studies on Starch Structure and the Differential Properties of Starch Branching Enzymes Lena Andersson, Modified Starches JECFA, Food and Chemistry Mary Virginia Orna


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