Starch in food : structure, function and applications /

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Starch in food : structure, function and applications /

Detalles Bibliográficos
Autor principal:	Eliasson, Ann Charlotte 1953- (Editor )
Formato:	Libro
Lenguaje:	English
Publicado:	Boca Raton : CRC, 2004.
Colección:	Woodhead publishing in food science and technology
Materias:	ALMIDON ALIMENTOS COMPOSICION

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