Starch: Chemistry and Technology (Food Science and Technology)
by James N. BeMiller
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.* Includes specific information on corn, wheat, potato, rice, and new chapters on rye, oat and barley (including waxy barley) starches * Covers the isolation processes, properties, functionalities, and uses of the most commonly used starches. * Explores the genetics, biochemistry, and physical structure of starches * Presents current and emerging application trends for starch
Textbooks are a great and affordable price! Will definitely buy again.
LOVe the free textbook offer
I sent a link to my classmates and was able to get my textbook for free. I wasn’t sure at first but thankful and happy I tried. I got to download the book immediately .
This Site is a Great Find for online books
I was skeptic at first due to the amazing price but ordered my first book. As soon as I completed my purchase the link was right there to download my book. Great quality and I will be checking back for more books in the future!
This Was A Great FInd
We all know textbooks are overpriced, and I was ecstatic over finding this book at this price.
Was searching the entire Internet, but finally got it for the best price.
Thank you so much bookpanthers, I got my text book for the best price on internet. And even the best thing is i got a coupon for sharing the link, across my class to get a free text book. With the help of this website, i am way to go with my subject.