Starch chemistry and technology /
Saved in:
| Corporate Author: | |
|---|---|
| Other Authors: | , |
| Format: | Electronic eBook |
| Language: | English |
| Published: |
London :
Academic,
c2009.
|
| Edition: | 3rd ed. |
| Series: | Food science and technology.
|
| Subjects: | |
| Online Access: | An electronic book accessible through the World Wide Web; click to view |
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|---|---|---|---|
| 001 | 0000110299 | ||
| 005 | 20171002055805.0 | ||
| 006 | m u | ||
| 007 | cr cn||||||||| | ||
| 008 | 081126s2009 enka s 000 0 eng d | ||
| 020 | |z 0127462759 (hbk.) | ||
| 020 | |z 9780127462752 (hbk.) | ||
| 035 | |a (CaPaEBR)ebr10305274 | ||
| 035 | |a (OCoLC)647802437 | ||
| 040 | |a CaPaEBR |c CaPaEBR | ||
| 050 | 1 | 4 | |a TP248.S7 |b S737 2009eb |
| 245 | 0 | 0 | |a Starch |h [electronic resource] : |b chemistry and technology / |c edited by James N. BeMiller, Roy L. Whistler. |
| 250 | |a 3rd ed. | ||
| 260 | |a London : |b Academic, |c c2009. | ||
| 300 | |a xx, 879 p. : |b ill. | ||
| 490 | 1 | |a Food science and technology | |
| 500 | |a Previous ed.: 1984. | ||
| 533 | |a Electronic reproduction. |b Palo Alto, Calif. : |c ebrary, |d 2011. |n Available via World Wide Web. |n Access may be limited to ebrary affiliated libraries. | ||
| 650 | 0 | |a Starch. | |
| 650 | 0 | |a Chemistry, Organic. | |
| 655 | 7 | |a Electronic books. |2 local | |
| 700 | 1 | |a BeMiller, James N. | |
| 700 | 1 | |a Whistler, Roy Lester. | |
| 710 | 2 | |a ebrary, Inc. | |
| 830 | 0 | |a Food science and technology. | |
| 856 | 4 | 0 | |u http://site.ebrary.com/lib/daystar/Doc?id=10305274 |z An electronic book accessible through the World Wide Web; click to view |
| 908 | |a 170314 | ||
| 942 | 0 | 0 | |c EB |
| 999 | |c 99449 |d 99449 | ||