Cereal and tuber starches

A Campden & Chorleywood Food Research Assoc (CCFRA) member-funded research project has resulted in the publication of a starch handbook entitled Cereal & Tuber Starches: Their Nature and Performance in Foods.
Contents include:

  • The origins of various starch types.
  • Extraction processes and further treatments.
  • Starch structures.
  • Measurement of starch properties.
  • Performance of starches in fluids, semi-moist and brittle foods.
  • Changes due to cooking and storage.

The price is £120 to non-members of CCFRA.
Contact Carol Newman, CCFRA: Tel +44-1386-842048;