The Principal Starches Used as Food

This unique book provides a detailed analysis of the principal starches used in food production. The book is illustrated with photo-micrographs, which help to provide a visual understanding of the properties of each starch. The book is a valuable resource for food scientists and researchers interested in the physical and chemical properties of starches.

This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it.

This work is in the "public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work.

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