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Starch: Structure, Properties, and Modifications for Food Applications Anil Kumar Siroha-Sneh Punia Bangar-K.V. Sunooj
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Starch: Structure, Properties, and Modifications for Food Applications
Anil Kumar Siroha-Sneh Punia Bangar-K.V. Sunooj
"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.
376 pages, 35 Tables, black and white; 77 Line drawings, black and white; 23 Halftones, black and wh
| Medij | Knjige Hardcover Book (Knjiga s trdim hrbtom in platnicami) |
| Izdano | 29. oktobra 2024 |
| ISBN13 | 9781032647166 |
| Založniki | Taylor & Francis Ltd |
| Strani | 386 |
| Dimenzije | 150 × 220 × 20 mm · 453 g |
| Jezik | Angleščina |
| Urednik | Bangar, Sneh Punia |
| Urednik | Kumar Siroha, Anil (Chaudhary Devi Lal University) |
| Urednik | Sunooj, K.V. (Pondicherry University, India) |
