Biblioteca CRAI Dulce Chacón - Universidad Europea de Madrid

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Physical Modifications of Starch / edited by Zhongquan Sui, Xiangli Kong.

by Sui, Zhongquan, editor literario | Kong, Xiangli, editor literario | SpringerLink (Online service).

Material type: bookE-book Publisher: Singapore : Springer International Publishing, 2018
Online access: Acceso a este recurso digital (usuarios Universidad Europea de Madrid)Digital Resources
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Location Call no. Status Vol info Loan type
Acceso Electrónico (UEM) TP415 2018 EB reference

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Starch Structure, Functionality and Application in Foods / edited by Shujun Wang

by Wang, Shujun, editor literario | SpringerLink.

Edition: First edition 2020Material type: bookE-book Publisher: Singapore : Springer Singapore, 2020
Online access: Acceso a este recurso digital (usuarios Universidad Europea de Madrid)Digital Resources
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Location Call no. Status Vol info Loan type
Acceso Electrónico (UEM) QP702.S75 2020 EB reference

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