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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.
| Media | Bøker Pocketbok (Bok med mykt omslag og limt rygg) |
| Utgitt | 19. juli 2026 |
| ISBN13 | 9781032655604 |
| Utgivere | Taylor & Francis Ltd |
| Antall sider | 386 |
| Mål | 179 × 252 × 25 mm · 748 g |
| Redaktør | Bangar, Sneh Punia |
| Redaktør | Kumar Siroha, Anil (Chaudhary Devi Lal University) |
| Redaktør | Sunooj, K.V. (Pondicherry University, India) |
