Torrent details for "Mazumder N., Rahman H. Advanced Research in Starch 2024" Log in to bookmark
Controls:
×
Report Torrent
Please select a reason for reporting this torrent:
Your report will be reviewed by our moderation team.
×
Report Information
Loading report information...
This torrent has been reported 0 times.
Report Summary:
| User | Reason | Date |
|---|
Failed to load report information.
×
Success
Your report has been submitted successfully.
Checked by:
Category:
Language:
None
Total Size:
8.2 MB
Info Hash:
CD1289D241869A63D8FC07B9EEE6BBFD3DC1A04F
Added By:
Added:
April 20, 2026, 1:21 a.m.
Stats:
|
(Last updated: April 20, 2026, 1:21 a.m.)
| File | Size |
|---|---|
| ['Mazumder N., Rahman H. Advanced Research in Starch 2024.pdf'] | 0 bytes |
Name
DL
Uploader
Size
S/L
Added
-
38.4 MB
[54
/
26]
2025-05-26
| Uploaded by andryold1 | Size 38.4 MB | Health [ 54 /26 ] | Added 2025-05-26 |
NOTE
SOURCE: Mazumder N., Rahman H. Advanced Research in Starch 2024
-----------------------------------------------------------------------------------
COVER

-----------------------------------------------------------------------------------
MEDIAINFO
Textbook in PDF format This book focuses on the various invasive and non-invasive techniques which can be used for the characterization of starch macromolecules along with, the various types of physical, chemical, and enzymatic modifications of starch to enhance its usage in the food industry. It discusses various biophysical techniques, including scanning electron microscopy, Fourier transforms infrared spectroscopy, X-ray diffraction, Raman scattering, and second harmonic generation microscopy for the understanding of the Physico-chemical properties of starch. The book also sheds light on the visual, rheological characterization of different types of starches that are responsible for altered digestibility. The chapters also cover the applications of starch in food industries, non-food industries, pharmaceuticals, drug delivery systems, and green flexible electronics. Towards the end, the book reviews the chemical, physical, and enzymatic modifications of the starch for improving its properties and applications. This book provides a valuable reference for students and researchers in the field of food science and technology, food science, and nutrition
×


