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Starch advances in structure and function /

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Bibliografske podrobnosti
Corporate Authors: Royal Society of Chemistry (Great Britain). Food Chemistry Group, ebrary, Inc
Drugi avtorji: Barsby, T. L. (Tina L.), Donald, A. M. (Athene Margaret), 1953-, Frazier, P. J.
Format: Elektronski eKnjiga
Jezik:angleščina
Izdano: Cambridge, U.K. : Royal Society of Chemistry, c2001.
Serija:Special publication (Royal Society of Chemistry (Great Britain)) ; no. 271.
Teme:
Starch > Congresses.
Food > Composition > Congresses.
Electronic books.
Online dostop:An electronic book accessible through the World Wide Web; click to view
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Opis
Opis knjige/članka:"The proceedings of Starch 2000: Structure and Function held on 27-29 March 2000 at Churchill College, Cambridge"--T.p. verso.
" ... organised by the Food Chemistry Group of the Royal Society of Chemistry"--Pref.
Fizični opis:viii, 223 p. : ill.
Bibliografija:Includes bibliographical references and indexes.

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