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Starch advances in structure and function /

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Detalles Bibliográficos
Corporate Authors: Royal Society of Chemistry (Great Britain). Food Chemistry Group, ebrary, Inc
Outros autores: Barsby, T. L. (Tina L.), Donald, A. M. (Athene Margaret), 1953-, Frazier, P. J.
Formato: Electrónico eBook
Idioma:inglés
Publicado: Cambridge, U.K. : Royal Society of Chemistry, c2001.
Series:Special publication (Royal Society of Chemistry (Great Britain)) ; no. 271.
Subjects:
Starch > Congresses.
Food > Composition > Congresses.
Electronic books.
Acceso en liña:An electronic book accessible through the World Wide Web; click to view
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