Wyniki wyszukiwania:

Amylose is the linear polymeric fraction of starch which has its unique characteristics leading to its specific role in the application of starches and its own. Amylose forms a significant proportion of the macromolecular structure of starch. Written by a selected team of international authors, including academicians and researchers with special expertise on starch chemistry, technology and functions, the book aAmylose: Properties, Structure and Functions' is a unique approach to the multifaceted trends of amylose chemistry, properties, functionality and applications. Under the collaborative...