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Functional Behaviour of Starches

Nutrition & Food Science

ISSN: 0034-6659

Article publication date: 1 May 1993

64

Abstract

Starch is a valued structural component of many foods. Considers the behaviour of starch as a macronutrient and as a structural component of food materials.

Keywords

Citation

Ring, S.G. (1993), "Functional Behaviour of Starches", Nutrition & Food Science, Vol. 93 No. 5, pp. 20-23. https://doi.org/10.1108/EUM0000000001002

Publisher

:

MCB UP Ltd

Copyright © 1993, MCB UP Limited

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