Starch advances in structure and function /

Corporate Author: Royal Society of Chemistry (Great Britain). Food Chemistry Group.
Other Authors: Donald, A. M., Frazier, P. J.
Format: Book
Language:English
Published: Cambridge, U.K. : Royal Society of Chemistry, c2001.
Series:Special publication ; no. 271
Subjects:
Online Access:http://site.ebrary.com/lib/ucy/Doc?id=10621259
Item Description:"The proceedings of Starch 2000: Structure and Function held on 27-29 March 2000 at Churchill College, Cambridge"--T.p. verso.
Physical Description:viii, 223 p. : ill.
Bibliography:Includes bibliographical references and indexes.