Starch Structure, Functionality and Application in Foods

Language: English

Published by Springer Nature Singapore, 2020

9811506213 / 9789811506215

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Focuses on starch origin, multi-scale structures of starch granules, functional properties of starch and starch digestion &nbsp Summarizes new research findings in starch structures and how these structures occur during food processing and.

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Title
Starch Structure, Functionality and Application in Foods
Author
Wang, Shujun
Publisher
Springer Nature Singapore
Publication year
2020
Condition
New
Binding
Gebunden
Language
English
ISBN 10
9811506213
ISBN 13
9789811506215

moluna

Greven, Germany

5-star seller

AbeBooks seller since July 9, 2020

Shipping rates from Germany to U.S.A.

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