The Microscopy of the More Commonly Occurring Starches (Classic Reprint) - Couverture souple

Hugh Galt

9781332346073: The Microscopy of the More Commonly Occurring Starches (Classic Reprint)

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ISBN 10 : 1332346073 ISBN 13 : 9781332346073

Editeur : Forgotten Books, 2019

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This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works. This text has been digitally restored from a historical edition. Some errors may persist, however we consider it worth publishing due to the work's historical value.The digital edition of all books may be viewed on our website before purchase.

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�diteur: Forgotten Books
Date d'�dition: 2019
Langue: anglais
ISBN 10: 1332346073
ISBN 13: 9781332346073
Reliure: Broch�
Nombre de pages: 120
Coordonn�es du fabricant: Copytech (UK) Ltd, Trading as Printondemand-worldwide.com
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The Microscopy of the More Commonly Occurring Starches (Classic Reprint)

Hugh Galt

Edit� par Forgotten Books, 2018

ISBN 10 : 1332346073 ISBN 13 : 9781332346073

Neuf Paperback

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Vendeur : Forgotten Books, London, Royaume-Uni

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Paperback. Etat : New. Print on Demand. This book presents a comprehensive analysis of the microscopic characteristics of common starches, offering detailed descriptions and precise measurements of individual starch grains. The author employs microphotography to capture the intricate details of these grains, unlocking their unique identifying features. Through this innovative approach, the book provides a valuable resource for researchers, analysts, bakers, and anyone seeking to accurately identify and differentiate between various starch types. Moving beyond mere illustrations, the book delves into the historical significance of these starches, tracing their use from ancient times to their contemporary applications in food and industry. It explores their role in defining cultural dietary practices and their economic relevance in the adulteration of wheat flour. The author challenges commonly held notions regarding the morphology of starch grains and presents a fresh perspective informed by extensive microscopic observations. Encompassing both theoretical knowledge and practical applications, this book offers a deeper understanding of the diverse world of starches. Its insights contribute to the ongoing exploration of these essential components of our diet and their broader implications for science, industry, and gastronomy. This book is a reproduction of an important historical work, digitally reconstructed using state-of-the-art technology to preserve the original format. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in the book. print-on-demand item. N� de r�f. du vendeur 9781332346073_0

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