Basic Protocols in Starch Characterization (Methods and Protocols in Food Science)
Basic Protocols in Starch Characterization
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Basic Protocols in Starch Characterization (Methods and Protocols in Food Science)
Overall Rating: 2.4 / 5 (average from multiple review sources, as of 9 May 2026)
Based on a total of 47,062 customer reviews from independent review platforms.
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This title will be released on June 22, 2026. Pre-order now. Express Delivery available with Amazon Prime.
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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 Characterization aims to be comprehensive guide for researchers in the field.
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