Basic Protocols in Starch Characterization - Methods and Protocols in Food Science -  - Books - Springer-Verlag New York Inc. - 9781071651155 - May 28, 2026
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Basic Protocols in Starch Characterization - Methods and Protocols in Food Science

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line-height: normal;"> Authoritative and cutting-edge, Basic Protocols in Starch Characterization aims to be comprehensive guide for researchers in the field.

Media Books     Hardcover Book   (Book with hard spine and cover)
Released May 28, 2026
ISBN13 9781071651155
Publishers Springer-Verlag New York Inc.
Pages 252
Dimensions 150 × 220 × 20 mm   ·   680 g
Language English  
Editor Campelo, Pedro H.
Editor Silva Clerici, Maria Teresa Pedrosa

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