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Starch: Structure, Properties, and Modifications for Food Applications
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Starch: Structure, Properties, and Modifications for Food Applications
"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.
| Médium | Knihy Paperback Book (Kniha s mäkkou väzbou a lepeným chrbtom) |
| Vydané | 19. júla 2026 |
| ISBN13 | 9781032655604 |
| Vydavatelia | Taylor & Francis Ltd |
| Strany | 386 |
| Rozmery | 179 × 252 × 25 mm · 748 g |
| Editor | Bangar, Sneh Punia |
| Editor | Kumar Siroha, Anil (Chaudhary Devi Lal University) |
| Editor | Sunooj, K.V. (Pondicherry University, India) |
