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Starch: Structure, Properties, and Modifications for Food Applications

Starch: Structure, Properties, and Modifications for Food Applications

Hardcover

Technology & Engineering

ISBN10: 1032647167
ISBN13: 9781032647166
Publisher: CRC Press
Published: Oct 29 2024
Pages: 386
Weight: 2.04
Height: 0.94 Width: 7.00 Depth: 10.00
Language: English

Starch: Structure, Properties, and Modifications for Food Applications explores the comprehensive overview of the basic structure and properties of starch as well as the modification of starch with physical, chemical, and enzymatic methods.

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