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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.
| Médias | Livres Hardcover Book (Livre avec dos et couverture rigide) |
| Validé | 28 mai 2026 |
| ISBN13 | 9781071651155 |
| Éditeurs | Springer-Verlag New York Inc. |
| Pages | 252 |
| Dimensions | 150 × 220 × 20 mm · 680 g |
| Langue et grammaire | Anglais |
| Éditeur | Campelo, Pedro H. |
| Éditeur | Silva Clerici, Maria Teresa Pedrosa |
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