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Starch hydrolysis products: worldwide technology, production, and applications

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Dades bibliogràfiques
Autors principals:	Schenck, Fred W (Autor), Hebeda, Ronald E (Autor)
Format:	Llibre
Idioma:	anglès
Publicat:	Nueva York VCH 1992
Col·lecció:	Series Food Science and Technology
Matèries:	TECNOLOGIA DE ALIMENTOS Almidón HIDROLISIS PRODUCTOS Propiedades Enzimas Metabolismo
Etiquetes:	Afegir etiqueta Sense etiquetes, Sigues el primer a etiquetar aquest registre!

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