Pedrosa Silva Clerici, Marìa Teresa<br/> <br/><br/>
Starches for Food Application Chemical, Technological and Health Properties 

 - 1A. ed 
 - ESTADOS UNIDOS  ELSEVIER  2018 
 - 428  23.0 
<br/><br/>1. Basic Principles: Composition and Properties of Starch<br/>. -- 2. Identification and Analysis of Starch<br/>. -- 3. Cereal Starch Production for Food Applications<br/>. -- 4. Starch Extracted From Corms, Roots, Rhizomes, and Tubers for Food Application<br/>. -- 5. Starch Valorization From Corm, Tuber, Rhizome, and Root Crops: The Arrowroot (Maranta arundinacea L.) Case<br/>. -- 6.Physical Modifications of Starch<br/>. -- 7.Starches Modified by Nonconventional Techniques and Food Applications<br/>. -- 8. Physicochemical Properties, Modifications, and Applications of Resistant Starches<br/>. -- 9. Technological and Nutritional Applications of Starches in Gluten-Free Products<br/>. -- 10. Starch-Based Edible Films and Coatings: An Eco-friendly Alternative for Food Packaging 
<br/><br/><label>Subjects--Topical Terms: </label><br/>INDSUTRIA ALIMENTARIA
<br/><br/><label>Dewey Class. No.: </label>664.2.PEDR.00