Starch : advances in structure and function /

This product is not available separately, it is only sold as part of a set. There are 750 products in the set and these are all sold as one entity.

Detalles Bibliográficos
Clasificación:Libro Electrónico
Autor Corporativo: Starch 2000: Structure and Function Churchill College
Otros Autores: Barsby, T. L. (Tina L.), Donald, A. M. (Athene Margaret), 1953-, Frazier, P. J.
Formato: Electrónico Congresos, conferencias eBook
Idioma:Inglés
Publicado: Cambridge : Royal Society of Chemistry, ©2001.
Colección:Special publication (Royal Society of Chemistry (Great Britain)) ; no. 271.
Temas:
Starch > Congresses.
Food > Composition > Congresses.
Chemistry.
TECHNOLOGY & ENGINEERING > Food Science.
Science.
Food > Composition
Starch
Amido.
Conference papers and proceedings
Acceso en línea:Texto completo
Descripción
Sumario:This product is not available separately, it is only sold as part of a set. There are 750 products in the set and these are all sold as one entity.
Notas:"The proceedings of Starch 2000: Structure and Function held on 27-29 March 2000 at Churchill College, Cambridge"--Title page verso
" ... organised by the Food Chemistry Group of the Royal Society of Chemistry"--Preface
Descripción Física:1 online resource (viii, 223 pages) : illustrations
Bibliografía:Includes bibliographical references and indexes.
ISBN:9781847551917
1847551912
Acceso:University staff and students only. Requires University Computer Account login off-campus.

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