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Starch: Structure, Properties, and Modifications for Food Applications
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Starch: Structure, Properties, and Modifications for Food Applications
"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.
| Medij | Knjige Paperback Book (Knjiga z mehkimi platnicami in lepljenim hrbtom) |
| Izdano | 19. julija 2026 |
| ISBN13 | 9781032655604 |
| Založniki | Taylor & Francis Ltd |
| Strani | 386 |
| Dimenzije | 179 × 252 × 25 mm · 748 g |
| Urednik | Bangar, Sneh Punia |
| Urednik | Kumar Siroha, Anil (Chaudhary Devi Lal University) |
| Urednik | Sunooj, K.V. (Pondicherry University, India) |
