Starch chemistry and technology /
The third edition of this long-serving successful reference work is a 'must-have' reference for anyone needing or desiring an understanding of the structure, chemistry, properties, production and uses of starches and their derivatives. * Everything needed to evaluate and apply the appropri...
| Corporate Authors: | , |
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| Other Authors: | , |
| Format: | Electronic Book |
| Language: | English |
| Published: |
London :
Academic,
c2009
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| Edition: | 3rd ed |
| Series: | Food science and technology (Academic Press)
Food science and technology |
| Subjects: |
Internet
This item is not available through BorrowDirect. Please contact your institution’s interlibrary loan office for further assistance.Stanford University
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INTERNET RESOURCE |
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Yale University
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None |
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