Starch in food :  structure, function and applications / 
edited by Ann-Charlotte Eliasson. 
 - Oxford:  Woodhead Publishing Ltd.,   2004. 
 - xvi, 605 p. :  ill. ;   24 cm. 
 - Woodhead Publishing in food science and technology .
<br/><br/>Includes bibliographical references and index. 
<br/><br/><label>ISBN: </label>1855737310 (Woodhead) 0849325552 (CRC) 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Starch.<br/>Food-- Composition.<br/>Amidon.
<br/><br/><label>Dewey Class. No.: </label>664.2