Digestibility of Starch of Different Sorts as Affected by Cooking: A Dissertation (Classic Reprint) - Couverture souple
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The digital edition of all books may be viewed on our website before purchase. Excerpt from Digestibility of Starch of Different Sorts as Affected by Cooking
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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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Digestibility of Starch of Different Sorts as Affected by Cooking
impression à la demandeVendeur : Forgotten Books, London, Royaume-Uni
Évaluation du vendeur 4 sur 5 étoiles
Paperback. Etat : New. Print on Demand. This book provides a detailed, multifaceted study of starch, an abundant substance found in many foods. The author begins by describing starch's fundamental chemistry and structure. Then, they delve into how cooking methods and duration impact digestibility. Drawing on classic starch chemistry studies and investigations, the author nuances our understanding of starch, challenging long-held assumptions in the field. For instance, the research suggests that boiling starch for extended periods only marginally improves digestibility. This challenges the long-held belief that longer cooking times yield more easily digestible starch. The author also explores the historical contributions of scientists and their varied theories, providing context for current knowledge. 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 réf. du vendeur 9781334410390_0
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Digestibility of Starch of Different Sorts as Affected by Cooking A Dissertation Classic Reprint
Vendeur : PBShop.store US, Wood Dale, IL, Etats-Unis
Évaluation du vendeur 5 sur 5 étoiles
PAP. Etat : New. New Book. Shipped from UK. Established seller since 2000. N° de réf. du vendeur LW-9781334410390
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EUR 24,79
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Expédition nationale : Etats-Unis
Expédition nationale : Etats-Unis
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Digestibility of Starch of Different Sorts as Affected by Cooking A Dissertation Classic Reprint
Vendeur : PBShop.store UK, Fairford, GLOS, Royaume-Uni
Évaluation du vendeur 5 sur 5 étoiles
PAP. Etat : New. New Book. Shipped from UK. Established seller since 2000. N° de réf. du vendeur LW-9781334410390
Acheter neuf
EUR 24,60
Expédition à EUR 3,85
Expédition depuis Royaume-Uni vers Etats-Unis
Expédition depuis Royaume-Uni vers Etats-Unis
Quantité disponible : 15 disponible(s)