Starch advances in structure and function /

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书目详细资料
企业作者:	Royal Society of Chemistry (Great Britain). Food Chemistry Group, ebrary, Inc
其他作者:	Barsby, T. L. (Tina L.), Donald, A. M. (Athene Margaret), 1953-, Frazier, P. J.
格式:	电子电子书
语言:	英语
出版:	Cambridge, U.K. : Royal Society of Chemistry, c2001.
丛编:	Special publication (Royal Society of Chemistry (Great Britain)) ; no. 271.
主题:	Starch > Congresses. Food > Composition > Congresses. Electronic books.
在线阅读:	An electronic book accessible through the World Wide Web; click to view
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