Starch, Third Edition: Chemistry and Technology

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Edition: 3

Series: Food Science and Technology

ISBN: 0127462759, 9780127462752

Size: 10 MB (10198042 bytes)

Pages: 894/900

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James N. BeMiller, Roy L. Whistler0127462759, 9780127462752

The third edition of this long-serving successful reference work is a ‘must-have’ reference for anyone needing or desiring an understanding of the structure, chemistry, properties, production and uses of starches and their derivatives.

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