Store besparelser
Hurtig levering
Fri fragt over 499,-
Gemte
Log ind
0
Kurv
Kurv
Starch
- Advances in Structure and Function
Engelsk Hardback
Se mere i:

Starch

- Advances in Structure and Function
Engelsk Hardback

925 kr
Tilføj til kurv
Sikker betaling
23 - 25 hverdage

Om denne bog
Starch, in its many forms, provides an essential food energy source for the world''s human population. It is therefore vital for manufacturers (and ultimately consumers) to have increased understanding of the granule synthesis and its behaviour in modern food processing. Starch: Advances in Structure and Function documents the latest research and opinion on starch structure and its function as a food material, including structure characterisation, processing and ingredient functionality, and control of starch biosynthesis. The multi-disciplinary nature of the contents will provide a valuable reference for biologists, chemists, food technologists, geneticists, nutritionists and physicists.
Product detaljer
Sprog:
Engelsk
Sider:
232
ISBN-13:
9780854048601
Indbinding:
Hardback
Udgave:
ISBN-10:
085404860X
Udg. Dato:
26 nov 2001
Længde:
0mm
Bredde:
156mm
Højde:
234mm
Forlag:
Royal Society of Chemistry
Oplagsdato:
26 nov 2001
Forfatter(e):
Finder produkter...
Kategori sammenhænge