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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.
| Mediji | Grāmatas Hardcover Book (Grāmata ar cieto muguriņu un vāku) |
| Izlaists | 2026. gada 28. maijs |
| ISBN13 | 9781071651155 |
| Izdevēji | Springer-Verlag New York Inc. |
| Lapas | 252 |
| Izmēri | 150 × 220 × 20 mm · 680 g |
| Valoda | Angļu |
| Redaktors | Campelo, Pedro H. |
| Redaktors | Silva Clerici, Maria Teresa Pedrosa |