Starch, in its many forms, provides an essential food energy source for the world's human population.
It is therefore vital for manufacturers (and ultimately consumers) to have increased understanding of the granule synthesis and its behaviour in modern food processing.
Starch: Advances in Structure and Function documents the latest research and opinion on starch structure and its function as a food material, including structure characterisation, processing and ingredient functionality, and control of starch biosynthesis.
The multi-disciplinary nature of the contents will provide a valuable reference for biologists, chemists, food technologists, geneticists, nutritionists and physicists.
This title is in stock with our overseas supplier and should arrive at our Sydney warehouse within 3 - 5 weeks of you placing an order.
Once received into our warehouse we will despatch it to you with a Shipping Notification which includes online tracking.
Please check the estimated delivery times below for your region, for after your order is despatched from our warehouse:
ACT Metro: 2 working days
NSW Metro: 2 working days
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NSW Remote: 2-5 working days
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SA Rural: 3-6 working days
SA Remote: 3-7 working days
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VIC Remote: 2-5 working days
WA Metro: 3-6 working days
WA Rural: 4-8 working days
WA Remote: 4-12 working days
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