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Starches in Food

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Essentials of Food Science

Part of the book series: Food Science Texts Series ((FSTS))

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References

  1. Freeland-Graves JH, Peckham GC. Foundations of Food Preparation. New York: Macmillian, 1987.

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  2. American Maize-Products Company. Hammond, IN.

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  3. Feinkost Ingredient Company. Lodi, OH.

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  4. National Starch and Chemical Company—Food Products Division. Bridgewater, NJ.

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  5. Zhao J, Whistler RL. Spherical aggregates of starch granules as flavor carriers. Food Technology. 1994; 48(7): 104–105.

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  6. Ener-G Foods, Inc. Seattle, WA.

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  7. A. E. Staley Manufacturing Co. Decatur, IL

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  8. Bennion M. The Science of Food. New York: Harper and Row Publishers, 1980.

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  9. Cargill Foods. Eddyville, IA.

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  10. Luallen, TE. Starch as a functional ingredient. Food Technology. 1985; 39(1): 59–63.

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  11. Whistler RL, BeMiller JN, Paschall EF. Starch: Chemistry and Technology, 2nd ed. Orlando, FL: Academic Press, 1984.

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Author information

Authors and Affiliations

  1. Southwestern Medical Center at Dallas, The University of Texas, 5323 Harry Hines Boulevard, Dallas, Texas 75390-8877, USA

    Vickie A. Vaclavik

  2. Department of Nutrition and Food Sciences, Texas Woman’s University, Denton Campus, Denton, Texas 76204, USA

    Elizabeth W. Christian

Authors
  1. Vickie A. Vaclavik
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  2. Elizabeth W. Christian
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© 2008 Springer Science+Business Media, LLC.

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Vaclavik, V.A., Christian, E.W. (2008). Starches in Food. In: Essentials of Food Science. Food Science Texts Series. Springer, New York, NY. https://doi.org/10.1007/978-0-387-69940-0_4

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