1. Starch : advances in structure and function /: advances in structure and function. (©2001) Other Names: Barsby, T. L (Tina L.); Donald, A. M (Athene Margaret), 1953-; Frazier, P. J; Starch 2000: Structure and Function Record Type: Book Extent: 1 online resource (viii, 223 pages), illustrations View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. Physical modifications of starch. (2018) Editors: Sui, Zhongquan; Kong, Xiangli Record Type: Book Extent: 1 online resource View Content: Available online (eLD content is only available in our Reading Rooms) ↗
3. Functional starch and applications in food. ([2018]) Editors: Jin, Zhengyu, 1960- Record Type: Book Extent: 1 online resource View Content: Available online (eLD content is only available in our Reading Rooms) ↗
4. Starch in the bioeconomy. (2020) Authors: Wertz, Jean-Luc; Goffin, Bénédicte Record Type: Book Extent: 1 online resource, illustrations (black and white, and colour) View Content: Available online (eLD content is only available in our Reading Rooms) ↗
5. Starch and starchy food products : improving human health /: improving human health. (2022) Editors: Bello Pérez, Luis Arturo; Alvarez-Ramirez, Jose; Dhital, Sushil Record Type: Book Extent: 1 online resource, illustrations (black and white, and colour) View Content: Available online (eLD content is only available in our Reading Rooms) ↗
6. Starch : chemistry and technology /: chemistry and technology. (2009) Other Names: BeMiller, James N; Whistler, Roy Lester Record Type: Book Extent: 1 online resource (894 pages) View Content: Available online (eLD content is only available in our Reading Rooms) ↗
7. A chef's guide to gelling, thickening, and emulsifying agents. (2014) Authors: Alicia Foundation Other Names: Fundació Alícia. Record Type: Book Extent: 1 online resource, illustrations View Content: Available online (eLD content is only available in our Reading Rooms) ↗