Starch : chemistry and technology

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Starch : chemistry and technology

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. * Everything needed to evaluate and apply the appropri...

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Bibliographic Details
Main Authors:	BeMiller, James (Author), Whistler, Roy L. (Author)
Format:	Book
Language:	English
Published:	Burlington, Massachusetts : Academic Press , c2009
Edition:	3rd ed
Series:	Food science and technology
Subjects:	Starch

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