Starch

Discover the fascinating world of starch with "Starch: Structure, Properties, and Modifications for Food Applications" by Sneh Punia Bangar. Published by Taylor & Francis Ltd in 2024, this hardback edition spans 386 pages, providing an in-depth exploration of starch's fundamental structure and its unique properties. This essential resource delves into various modification techniques, including physical, chemical, and enzymatic methods, making it a must-have for anyone interested in food science and chemistry. Whether you are a student, researcher, or industry professional, this book offers valuable insights into the applications of starch in the food sector. Enhance your understanding of this critical carbohydrate and its versatile uses in food technology with this comprehensive guide.