Starch chemistry and technology /
The third edition of this long-serving successful reference work is a 'must-have' reference for anyone needing or desiring an understanding of the structure, chemistry, properties, production and uses of starches and their derivatives. * Everything needed to evaluate and apply the appropri...
| Other Authors: | BeMiller, James N., Whistler, Roy Lester., ScienceDirect (Online service) |
|---|---|
| Format: | eBook |
| Language: | English |
| Published: |
London :
Academic,
[2009]
|
| Physical Description: |
1 online resource (xx, 879 pages) : illustrations. |
| Edition: | 3rd ed. |
| Series: |
Food science and technology (Academic Press)
|
| Subjects: |
CMU Electronic Access
Electronic Resource Click Here| Location | Call Number: | Status |
|---|---|---|
| CMU Electronic Access | Available |