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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.
| Media | Böcker Inbunden Bok (Inbunden bok med hårda pärmar och skyddsomslag) |
| Releasedatum | 28 maj 2026 |
| ISBN13 | 9781071651155 |
| Utgivare | Springer-Verlag New York Inc. |
| Antal sidor | 252 |
| Mått | 150 × 220 × 20 mm · 680 g |
| Språk | Engelska |
| Redaktör | Campelo, Pedro H. |
| Redaktör | Silva Clerici, Maria Teresa Pedrosa |
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