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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.
| Medios de comunicación | Libros Hardcover Book (Libro con lomo y cubierta duros) |
| Publicado | 28 de mayo de 2026 |
| ISBN13 | 9781071651155 |
| Editores | Springer-Verlag New York Inc. |
| Páginas | 252 |
| Dimensiones | 150 × 220 × 20 mm · 680 g |
| Lengua | Inglés |
| Editor | Campelo, Pedro H. |
| Editor | Silva Clerici, Maria Teresa Pedrosa |
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