{"product_id":"9780080926551","title":"Starch: Chemistry and Technology","description":"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.\u003cp\u003e* Includes specific information on corn, wheat, potato, rice, and new chapters on rye, oat and barley (including waxy barley) starches\u003c\/p\u003e \u003cp\u003e* Covers the isolation processes, properties, functionalities, and uses of the most commonly used starches.\u003c\/p\u003e \u003cp\u003e* Explores the genetics, biochemistry, and physical structure of starches\u003c\/p\u003e \u003cp\u003e* Presents current and emerging application trends for starch\u003c\/p\u003e","brand":"Elsevier Science","offers":[{"title":"Default Title","offer_id":47079482130672,"sku":"9780080926551","price":220.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0737\/7593\/9824\/files\/9780080926551_p0.jpg?v=1763638026","url":"https:\/\/shop-qa.barnesandnoble.com\/products\/9780080926551","provider":"Barnes \u0026 Noble (DEV)","version":"1.0","type":"link"}