Starch : structure and functionality
edited by P.J. Frazier, P.Richmond, A.M. Donald
Bok Engelsk 1997
| Utgitt | Cambridge : The Royal Society of Chemistry , c1997
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|---|---|
| Omfang | XII, 277 s. : ill.
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| Opplysninger | "The proceedings of an International Conference sponsored by the Food Chemistry Group of the Royal Society of Chemistry in association with the Institute of Food Science and Technology Research Subject Group held at the University of Cambridge, UK, 15-17 April 1996" - Tittelbladets verso
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| Emner | stivelse
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| ISBN | 0854047425
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