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Starch : chemistry and technology / edited by James BeMillernd Roy Whistler.
Material type:
TextSeries: Food science and technologyLondon : Academic, 2009Publisher: ©2009Edition: 3rd editonDescription: xx, 879 pages : illustrations ; 26 cmContent type: - text
- unmediated
- volume
- 9780127462752
- 0127462759
- QD321 .S72 2009
| Item type | Current library | Call number | Status | Date due | Barcode | |
|---|---|---|---|---|---|---|
| Books - Printed | PERPUSTAKAAN GUNASAMA HAB PENDIDIKAN TINGGI PAGOH Main Library General | QD321 .S72 2009 (Browse shelf(Opens below)) | Available | 1000245373 |
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| QD321 .G34 2014 Galactose : structure and function in biology and medicine / | QD321 .L56 2007 Essentials of carbohydrate chemistry and biochemistry / | QD321 .S56 2007 Carbohydrate chemistry and biochemistry : structure and mechanism / | QD321 .S72 2009 Starch : chemistry and technology / | QD321 .W76 2012 Food carbohydrate chemistry / | QD323 .W47 2010 Cellulose science and technology / | QD33 .B43 2003 Beginning chemistry : based on Schaum's outline of theory and problems of beginning chemistry, second edition by David E. Goldberg, Ph. D. ; abridgement editor, Katherine E. Cullen. |
Includes index and bibliographical references
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