01814cam a2200397 a 4500 28752 28723 4164578 EG-ScBUE 20200920105717.0 971017t1997 enka f b 101 0 eng d 0854047425 9780854047420 (OCoLC)ocn685833286 4164578 EUN eng rda EUN GZM WAU NIC EG-ScBUE 547.782 STA 22 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. Cambridge, UK : The Royal Society of Chemistry, [1997] c1997 xii, 277 pages : illustrations ; 24 cm. rdacontent text txt rdamedia unmediated n rdacarrier volume nc Special publication ; no. 205 "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. Starch Congresses. BUEsh GGEN September2020 Reading book 34232 Donald, A. M. (Athene Margaret), 1953- editor. Richmond, P., editor. Frazier, P. J., editor. Royal Society of Chemistry (Great Britain). Food Chemistry Group. Institute of Food Science and Technology (U.K.) ddc BB sci/smp 0 0 ddc 0 0 Baccah MAIN MAIN 1ST 2020-09-20 Purchase 0 547.782 STA 000049707 2025-07-15 00:00:00 2020-09-20 BB