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Starch : advances in structure and function / edited by T.L. B arsby, A.M. Donald and P.L. Frazier.
Material type:
TextPublication details: Cambridge : The Royal Society of Chemistry , 2001.Description: viii, 223p. : ill. ; 24 cmISBN: - 085404860x
- 664.2
| Item type | Current library | Call number | Status | Barcode | |
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Books - Open Access
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Main Library - IDA | 664.2 STA (Browse shelf(Opens below)) | Available | 001055122 | |
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Books - Open Access
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Main Library - IDA | 664.2 STA (Browse shelf(Opens below)) | Available | 001012281 | |
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Books - Open Access
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School of Food Technology, Nutrition and Bioengineering | 664.2 STA (Browse shelf(Opens below)) | Available | 001312203 |
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| 664.092 ROB Food packaging : principles and practice / | 664.1 HAN Handbook of sweeteners / | 664.117 BOU Food texture and viscosity : concept and measurement / | 664.2 STA Starch : advances in structure and function / | 664.2 STA Starch : chemistry and technology / | 664.3 BAI Bailey's industrial oil and fat products / | 664.5 FIS Food flavours : biology and chemistry / |
Includes bibliographical references and index.
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