Standardized Procedures and Protocols for Starch

This volumes provides prools and methodology for understanding starch and its practical applications. Chapters guide readers through starch granule morphology, transmission electron microscope,amylose, amylopectin, chromatographic methods, X-rays by crystals,physical modification methods, and provides a comprehensive discussion of enzymatic modifications of starch. ritten in the format of the Methods and Prools in Food Science series, the chapters include an introduction to the respective t...