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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 | Boeken Hardcover Book (Boek met harde rug en kaft) |
| Vrijgegeven | 28 mei 2026 |
| ISBN13 | 9781071651155 |
| Uitgevers | Springer-Verlag New York Inc. |
| Pagina's | 252 |
| Afmetingen | 150 × 220 × 20 mm · 680 g |
| Taal en grammatica | Engels |
| Uitgever | Campelo, Pedro H. |
| Uitgever | Silva Clerici, Maria Teresa Pedrosa |
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