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

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

The literature of starch has proliferated in the last ten years at an almost geometric rate and a number of important changes and developments in the technology

This book documents the latest research and opinion on starch structure and its function as a food material.