Basic Protocols in Starch Characterization (Methods and Protocols in Food Science) - Tapa dura

 
9781071651155: Basic Protocols in Starch Characterization (Methods and Protocols in Food Science)
Tapa dura
ISBN 10: 1071651153 ISBN 13: 9781071651155
Editorial: Springer-Verlag GmbH, 2026

Sinopsis

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.

"Sinopsis" puede pertenecer a otra edición de este libro.

De la contraportada

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.

"Sobre este título" puede pertenecer a otra edición de este libro.

Editorial
Springer-Verlag GmbH
Año de publicación
2026
Idioma
Inglés
ISBN 10 
1071651153
ISBN 13 
9781071651155
Encuadernación
Tapa dura
Número de páginas
268
Editor
Silva Clerici Maria Teresa Pedrosa, Campelo Pedro H.
Contacto del fabricante
Springer Nature Customer Service Center GmbH
ProductSafety@springernature.com

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