Basic Protocols in Starch Characterization
Book Details
Format
Hardback
Book Series
Methods and Protocols in Food Science
ISBN-10
1071651153
ISBN-13
9781071651155
Publisher
Springer-Verlag New York Inc.
Imprint
Humana
Country of Manufacture
GB
Country of Publication
GB
Publication Date
May 28th, 2026
Print length
252 Pages
Product Classification:
Food & beverage technologyFood and beverage technology
KSh 32,400.00
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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.
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.
Get Basic Protocols in Starch Characterization by Maria Teresa Pedrosa Silva Clerici at the best price and quality guaranteed only at Werezi Africa's largest book ecommerce store. The book was published by Springer-Verlag New York Inc. and it has 252 pages.
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