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Publication Date: 2002
Publisher: Royal Society of Chemistry, The
Barsby, T. L., Donald, A. M., Frazier, P. J.
Documenting the latest research findings and opinion on starch structure and function as a food material, this volume presents information of a multi-disciplinary nature from the fields of biology, food technology, chemistry and physics.Barsby, T. L. is the author of 'Starch Advances in Structure and Function', published 2002 under ISBN 9780854048601 and ISBN 085404860X.
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