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
| Item type | Current library | Collection | Call number | Status | Date due | Barcode | Item holds |
|---|---|---|---|---|---|---|---|
Book - Borrowing
|
Central Library First floor | Baccah | 547.782 STA (Browse shelf(Opens below)) | Available | 000049707 |
Total holds: 0
"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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