Starch Structure, Functionality and Application in Foods / edited by Shujun Wang
Contributor(s): Resource type: Ressourcentyp: Buch (Online)Book (Online)Language: English Series: Springer eBook CollectionPublisher: Singapore : Springer Singapore, 2020Publisher: Singapore : Imprint: Springer, 2020Edition: 1st ed. 2020Description: 1 Online-Ressource(V, 179 p. 45 illus., 24 illus. in color.)ISBN:- 9789811506222
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