Starches.

• Halliday, Anne
• British Nutrition Foundation. Task Force on Complex Carbohydrates in Foods

• Starches -- Food Technology.

• British Nutrition Foundation,

• Written by Anne Halliday from the British Nutrition Foundation's Task Force report on complex carbohydrates in foods (1990).

• Starch and its derivatives
• Starch chemistry and technology Industrial aspects
• Examination and analysis of starch and starch products
• Sugars and syrups
• Foodborne diseases
• Dietary sugars and human disease
• Food colour and appearance
• Sensory evaluation of food statistical methods and procedures
• HACCP food safety manual
• Introduction to food science and technology
• Introduction to the chemical analysis of foods
• Food the chemistry of its components
• Shelf life evaluation of foods
• Guidelines for sensory analysis in food product development and quality control
• Food hygiene auditing
• Shelf life of foods guidelines for its determination and prediction
• Chilled and frozen guidelines on cook chill and cook freeze catering systems
• Food and drink good manufacturing practice a guide to its responsible management
• Food microbiology
• Nutritional aspects of cardiovascular disease report of the Cardivascular Review Group Committee on Medical Aspects of Food Policy
• Diet and nutrition a guide for students and practitioners
• Dietary reference values a guide
• Food processing technology principles and practice
• Sensory evaluation of food theory and practice
• Sensory evaluation techniques
• Food industry briefing HACCP
• McCance and Widdowsons the composition of foods
• HACCP principles and applications
• Food poisoning and food hygiene
• Principles and practices for the safe processing of foods
• HACCP a practical aproach
• Human nutrition and dietetics
• Dietary reference values for food energy and nutrients for the United Kingdom
• science of food
• Human nutrition
• Human nutrition a health perspective