CRC Press Starch: Structure, Properties, and Modifications for Food Applications

Starch in Food: Structure, Function, and Applications

Starch Nanomaterials and Food Applications

Advanced Starch Modification: Emerging Technologies and Industrial Applications

Handbook of Starch Science and Technology

CRC Press

Academic Press - Native and Modified Starches for Food Applications

Academic Press

Food Proteins: Structure, Sources, and Applications

CRC Press

Single, Double, and Triple Starch Modifications (Applications of Starches in Food and Packaging)

Academic Press

Starch and Starchy Food Products: Improving Human Health (Food Biotechnology and Engineering)

CRC Press

Starch Conjugates: Properties and Applications (Applications of Starches in Food and Packaging)

Academic Press

Clean Label Starch: Processes, Properties and Functionality (Applications of Starches in Food and Packaging)

Academic Press

Academic Press - Starch Nanoparticles Book

Academic Press

Mass Spectrometry in Food Analysis (Food Analysis & Properties)

Starch and Health: Nutrition, Metabolism and Medical Applications (Applications of Starches in Food and Packaging)

Academic Press

Synthesis and Applications of Carbohydrates, Lipids, and Steroids

CRC Press

Food Rheology: A Practical Guide

Academic Press - Starch Blends and Their Applications Book

Academic Press

Standardized Procedures and Protocols for Starch (Methods and Protocols in Food Science)

Aptasensors for Food Safety: Fundamentals and Applications

Polysaccharides: Advanced Polymeric Materials

CRC Press

Starch: Chemistry and Technology

Academic Press

Nanoemulsions in Food Technology: Development, Characterization, and Applications (Food Analysis & Properties)

Edible Films and Coatings: Formulation, Advances, and Applications in Food Systems

Mass Spectrometry in Food Analysis (Food Analysis & Properties)

CRC Press

Bioactive Compounds from Food: Benefits and Analysis (Food Analysis & Properties)