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Biographie et livres de Malin Sjöö

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Dr. Sjöö has published a number of articles on starch functionality and has been involved in the investigation of the behaviour of cereal components like proteins, starches, arabinoxylans, and lipids on a molecular and colloidal level, thus trying to understand how these properties are related to the quality of products, for example bread, cakes and pasta.
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Téléchargez le livre : Starch in Food
Starch in Food

Malin Sjöö , Lars Nilsson

Woodhead Publishing

2017-11-25

PDF, epub sans DRM

Starch in Food: Structure, Function and Applications, Second Edition, reviews starch structure, functionality and the growing range of starch ingredients used to improve the nutritional and sensory quality of food. The new edition is fully updated...

342,88 €

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