Basic Protocols in Starch Characterization | 13.32 MB
Title: Basic Protocols in Starch Characterization
Author: Maria Teresa Pedrosa Silva Clerici and Pedro H. Campelo
Category: Nonfiction, Science & Nature, Technology, Food Industry & Science
Language: English | 250 Pages | ISBN: 9781071651162
Description:
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 Characterizationaims to be comprehensive guide forresearchers in the field.
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 Characterizationaims to be comprehensive guide forresearchers in the field.
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