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Basic Protocols in Starch Characterization
Redigert av Maria Teresa Pedrosa Silva Clerici, Pedro H. Campelo, 2026.Del av serien Methods and Protocols in Food Science.
This book presents a comprehensive and up-to-date collection of analytical methods for starch characterization. Chapters cover techniques such as classical and emerging approaches for evaluating physicochemical properties, structural features, and functional behavior. Written in the format of the Methods and Protocols in Food Science series, chapters list necessary materials and methods for readily reproducible protocols. Authoritative and cutting-edge, Basic Protocols in Starch Characterization aims to be comprehensive guide for researchers in the field.
InnbundetEngelsk
2 429,-
Ikke tilgjengelig for Klikk&Hent
Midlertidig tomt på lager
Bestillingsvare. Forventes sendt om ca 14 dager
Oppdag mer
Basic Protocols in Starch Characterization
Redigert av Maria Teresa Pedrosa Silva Clerici, Pedro H. Campelo, 2026.Del av serien Methods and Protocols in Food Science.
This book presents a comprehensive and up-to-date collection of analytical methods for starch characterization. Chapters cover techniques such as classical and emerging approaches for evaluating physicochemical properties, structural features, and functional behavior. Written in the format of the Methods and Protocols in Food Science series, chapters list necessary materials and methods for readily reproducible protocols. Authoritative and cutting-edge, Basic Protocols in Starch Characterization aims to be comprehensive guide for researchers in the field.
Oppdag mer
2 429,-
InnbundetEngelsk
Ikke tilgjengelig for Klikk&Hent
Midlertidig tomt på lager
Bestillingsvare. Forventes sendt om ca 14 dager
2 429,-
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