Third Edition Overview

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.