The book "Technochemical control of starch-pattern production" , Written by , is a unique and relevant publication, which will become an indispensable assistant for specialists in the field of food industry , as well as for students and teachers of specialized educational institutions . This work covers a wide range of issues related to technological processes and quality control in starch-packaging production, and offers readers an in-depth understanding of modern methods and technologies. This book examines the key aspects of technochemical control, which plays an important role in ensuring the stability and quality of the final product. The authors share their knowledge about various methods of analysis, allowing to assess the quality of raw materials and finished products, as well as about modern approaches to optimizing production processes. Readers will be able to learn about the principles of working with starch, molasses and other components, as well as how to properly conduct control at all stages of production. The book will be of interest not only to professional chemists and technologists, but also to managers working in the food industry, as well as to anyone who wants to deepen their knowledge about the production of starch and molasses. Students studying at the faculties of food technology, chemistry and related specialties will find useful materials for their educational projects and research in this edition. In addition, the book can be useful for entrepreneurs who want to start their own production or improve the existing. The topics raised in the book cover not only technical aspects, but also environmental and safety issues, which makes it particularly relevant in light of the current challenges facing the food industry. The authors emphasize the importance of adhering to quality and safety standards, as well as the need to introduce innovative technologies that can significantly improve production efficiency and reduce its environmental impact. The style of the authors is distinguished by clarity and accessibility of presentation, which allows readers to easily assimilate complex concepts. Each section of the book is accompanied by examples and practical recommendations, which makes the material not only theoretically sound, but also practically applicable. This edition will be an excellent addition to the library of any specialist in the field of food technology. In addition to the "Technochemical control of starch-pattern production", among other famous works of the authors there are books devoted to technologies of processing of agricultural raw materials, as well as research in the field of food chemistry. These works may also be of interest to those who want to expand their knowledge in related fields. If you are looking for information about quality control in the food industry, about modern methods of analysis and optimization of production processes, then the "Technochemical control of starch-pattern production" will be a real find for you. This book will not only enrich your knowledge, but also inspire new ideas and solutions in your professional activities. Do not miss the opportunity to get acquainted with this unique edition, which will open up new horizons in the world of starch-pattern production.