Structures and Phase Transitions of Starch in Food Systems:Analysis of molecular structures can lead to improvements in the quality and shelf life of starch - containing foods

By:

Material type: Text

TextPublication details: June 1992Description: 98 In: Food Technology

Tags from this library: No tags from this library for this title. Log in to add tags.

Average rating: 0.0 (0 votes)

Holdings
Item type	Current library	Call number	Vol info	Status	Date due	Barcode
Journal Articles	BCAS Library		46;6	Available		JA02127

There are no comments on this title.

to post a comment.