Advances in Food and Nutrition Research, Vol. 41
Subtitle: Starch - Basic Science to Biotechnology (Advances in Food and Nutrition Research)
Contributors: Mirta Noemi Sivak (Editor); Jack Preiss (Editor); Steve Taylor (Series Editor)
Publisher: Academic Press
Published: July 20, 1998
Language: eng
Format: Hardcover
Number of pages: 199
ISBN-13: 9780120164417
Subjects: Agricultural science; Biotechnology; Carbohydrates; Food & beverage technology; Molecular biology; Physical chemistry; Plant photosynthesis; Science; Food Biotechnology; Food Science; Technology; Science/Mathematics; Life Sciences - Anatomy & Physiology; Life Sciences - Biochemistry; Life Sciences - Biology - Molecular Biology; Technology / Engineering / Chemical & Biochemical
First sentence: Starch is a plant reserve polysaccharide, an end product of carbon fixation by photosynthesis, in which D-glucose residues are linked predominantly by -(1,4) glucosidic bonds.