BÜCHER VERSANDKOSTENFREI INNERHALB DEUTSCHLANDS
Basic Protocols in Starch Characterization
Springer
ISBN 978-1-07-165115-5
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Bibliografische Daten
Fachbuch
Buch. Hardcover
2026
Umfang: CCCL, 350 S.
Format (B x L): 17.8 x 25.4 cm
Verlag: Springer
ISBN: 978-1-07-165115-5
Weiterführende bibliografische Daten
Das Werk ist Teil der Reihe: Methods and Protocols in Food Science
Produktbeschreibung
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.
Authoritative and cutting-edge, Basic Protocols in Starch Characterization aims to be comprehensive guide for researchers in the field.
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