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Starch : Chemistry And Technology

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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.* Includes specific information on corn, wheat, potato, rice, and new chapters on rye, oat and barley (including waxy barley) starches * Covers the isolation processes, properties, functionalities, and uses of the most commonly used starches. * Explores the genetics, biochemistry, and physical structure of starches * Presents current and emerging application trends for starch

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Ketersediaan

P00175S	540 BEM s C.1	My Library	Tersedia
P00177S	540 BEM s C.2	My Library	Tersedia

Informasi Detail

Judul Seri

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No. Panggil

540 BEM s

Penerbit

London : Academic Press., 2009

Deskripsi Fisik

xix, 879 hlm ; 25,5 cm

Bahasa

ISBN/ISSN

978-0-12-746275-2

Klasifikasi

540

Tipe Isi

text

Tipe Media

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Tipe Pembawa

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Edisi

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Subjek

Chemistry And Technology

Info Detail Spesifik

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Pernyataan Tanggungjawab

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Versi lain/terkait

Lampiran Berkas

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