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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.
| Medios de comunicación | Libros Paperback Book (Libro con tapa blanda y lomo encolado) |
| Pendiente de lanzamiento | 20 de julio de 2026 |
| ISBN13 | 9781032655604 |
| Editores | Taylor & Francis Ltd |
| Páginas | 386 |
| Dimensiones | 150 × 220 × 10 mm · 750 g |
| Editor | Bangar, Sneh Punia |
| Editor | Kumar Siroha, Anil (Chaudhary Devi Lal University) |
| Editor | Sunooj, K.V. (Pondicherry University, India) |
