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Basic Protocols in Starch Characterization - Methods and Protocols in Food Science
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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.
| Medien | Bücher Gebundenes Buch (Buch mit hartem Rücken und steifem Einband) |
| Erscheinungsdatum | 28. Mai 2026 |
| ISBN13 | 9781071651155 |
| Verlag | Springer-Verlag New York Inc. |
| Seitenanzahl | 252 |
| Maße | 150 × 220 × 20 mm · 680 g |
| Sprache | Englisch |
| Redakteur | Campelo, Pedro H. |
| Redakteur | Silva Clerici, Maria Teresa Pedrosa |
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