Advances in Potato Chemistry and Technology, Second Edition, presents the latest knowledge on potato chemistry, including the identification, analysis, and uses

Developments in potato chemistry, including identification and use of the functional components of potatoes, genetic improvements and modifications that increas

Starch: Chemistry and Technology, Second Edition focuses on the chemistry, processes, methodologies, applications, and technologies involved in the processing o

The potato (Solanum tuberosum) is the world’s fourth most important food crop after maize, rice and wheat with 377 million tonnes fresh-weight of tubers produ

The diverse segments of the snack industries that generate close to $520 billion of annual sales are adapting to new consumer ́s expectations, especially in te