Starch
Structure, Properties, and Modifications for Food Applications
Specificaties
Gebonden, 386 blz.
|
EN
Taylor & Francis Ltd |
e druk, 2024
ISBN13: 9781032647166
Rubricering
Levertijd ongeveer 15 werkdagen
Samenvatting
"Starch: Structure, Properties, and Modifications for Food Applications" explores the comprehensive overview of the basic structure and properties of starch as well as the modification of starch with physical, chemical, and enzymatic methods.
Specificaties
ISBN13:9781032647166
Taal:EN
Bindwijze:Gebonden
Aantal pagina's:386
Uitgever:Taylor & Francis Ltd