Starch : structure and functionality / edited by P. J. Frazier, Dalgety PLC, Food Technology Centre, Cambridge, UK, P. Richmond, School of Information Systems, University of East Anglia, Norwich, UK, A. M. Donald, Cavendish Laboratory, University of Cambridge, UK.
Material type:
TextSeries: Publisher: Cambridge, UK : The Royal Society of Chemistry, [1997]Copyright date: c1997Description: xii, 277 pages : illustrations ; 24 cmContent type: - text
- unmediated
- volume
- 0854047425
- 9780854047420
- 547.782 STA 22
| Cover image | Item type | Current library | Home library | Collection | Shelving location | Call number | Materials specified | Vol info | URL | Copy number | Status | Notes | Date due | Barcode | Item holds | Item hold queue priority | Course reserves | |
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Book - Borrowing
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Central Library First floor | Baccah | 547.782 STA (Browse shelf(Opens below)) | Available | 000049707 |
"The proceedings of an International Conference sponsored by the Food Chemistry Group of the Royal Society of Chemistry in association with the Institute of Food Science and Technology Research Subject Group held atthe University of Cambridge, UK, 15-17 April 1996"--T.p. verso.
Includes bibliographical references and index.
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