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Basic Protocols in Starch Characterization - Methods and Protocols in Food Science
Basic Protocols in Starch Characterization - Methods and Protocols in Food Science
line-height: normal;"> Authoritative and cutting-edge, Basic Protocols in Starch Characterization aims to be comprehensive guide for researchers in the field.
| Medij | Knjige Hardcover Book (Knjiga s trdim hrbtom in platnicami) |
| Izdano | 28. maja 2026 |
| ISBN13 | 9781071651155 |
| Založniki | Springer-Verlag New York Inc. |
| Strani | 252 |
| Dimenzije | 150 × 220 × 20 mm · 680 g |
| Jezik | Angleščina |
| Urednik | Campelo, Pedro H. |
| Urednik | Silva Clerici, Maria Teresa Pedrosa |