Starch: Structure, Properties, and Modifications for Food Applications
(Bog, Hardback, Engelsk)
Forlag:
Taylor & Francis Ltd
- Type: Bog
- Format: Hardback
-
Sprog:
Engelsk
- ISBN-13: 9781032647166
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Beskrivelse
"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.
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Alle detaljer
| Forlag | Taylor & Francis Ltd |
| Type | Bog |
| Format | Hardback |
| Sprog | Engelsk |
| Udgivelsesdato | 29-10-2024 |
| Første udgivelsesår | 2024 |
| Illustrationer | 35 Tables, black and white; 77 Line drawings, black and white; 23 Halftones, black and white; 100 Illustrations, black and white |
| Fagredaktør | Sneh Punia Bangar, K.V. (Pondicherry University Sunooj, Anil (Chaudhary Devi Lal University) Kumar Siroha |
| Originalsprog | United Kingdom |
| Sideantal | 386 |
| Indbinding | Hardback |
| Forlag | Taylor & Francis Ltd |
| Sideoplysninger | 386 pages, 35 Tables, black and white; 77 Line drawings, black and white; 23 Halftones, black and wh |
| Mål | 254 x 178 |
| ISBN-13 / EAN-13 | 9781032647166 |