Starch : advances in structure and function / edited by T.L. B arsby, A.M. Donald and P.L. Frazier.

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Material type: Text

TextPublication details: Cambridge : The Royal Society of Chemistry , 2001.Description: viii, 223p. : ill. ; 24 cmISBN:

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Item type	Current library	Call number	Status	Barcode
Books - Open Access	Main Library - IDA	664.2 STA (Browse shelf(Opens below))	Available	001055122
Books - Open Access	Main Library - IDA	664.2 STA (Browse shelf(Opens below))	Available	001012281
Books - Open Access	School of Food Technology, Nutrition and Bioengineering	664.2 STA (Browse shelf(Opens below))	Available	001312203

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Previous	664.07 POM Food analysis : theory and practice /	664.153 EDW The science of sugar confectionery /	664.2 STA Starch : advances in structure and function /	664.2 STA Starch : advances in structure and function /	664.63 FOO Low-calorie foods and food ingredients /	664.68 ADV Advances in baking technology /	664.9001579 MIC Microbiology handbook : meat products /	Next

Includes bibliographical references and index.

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