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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
| Mediji | Grāmatas Hardcover Book (Grāmata ar cieto muguriņu un vāku) |
| Izlaists | 2024. gada 29. oktobris |
| ISBN13 | 9781032647166 |
| Izdevēji | Taylor & Francis Ltd |
| Lapas | 386 |
| Izmēri | 150 × 220 × 20 mm · 453 g |
| Valoda | Angļu |
| Redaktors | Bangar, Sneh Punia |
| Redaktors | Kumar Siroha, Anil (Chaudhary Devi Lal University) |
| Redaktors | Sunooj, K.V. (Pondicherry University, India) |
