Sunooj k v (27 risultati)
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Da: Majestic Books, Hounslow, Regno UnitoMajestic Books
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EUR 94,46
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Da: PBShop.store US, Wood Dale, IL, U.S.A.PBShop.store US
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EUR 104,81
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PAP. Condizione: New. New Book. Shipped from UK. Established seller since 2000.
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Da: PBShop.store UK, Fairford, GLOS, Regno UnitoPBShop.store UK
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EUR 100,00
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PAP. Condizione: New. New Book. Shipped from UK. Established seller since 2000.
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Da: Biblios, frankfurt am main, HESSE, GermaniaBiblios
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EUR 108,92
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Da: Books Puddle, New York, NY, U.S.A.Books Puddle
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EUR 119,53
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Condizione: New.
Starch: Structure, Properties, And Modifications For Food Applications
Bangar, Sneh Punia (Editor)/ Kumar Siroha, Anil (Editor)/ Sunooj, K.V. (Editor)
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Da: Revaluation Books, Exeter, Regno UnitoRevaluation Books
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EUR 130,21
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Paperback. Condizione: Brand New. 386 pages. 7.00x0.84x10.00 inches. In Stock.
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Da: moluna, Greven, Germaniamoluna
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EUR 99,92
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Condizione: New. Sneh Punia Bangar, Ph.D., is a postdoctoral researcher in the Department of Food, Nutrition, and Packaging Sciences at Clemson University, United States. Her research interest includes the extraction and functional characterization of functional f.
Starch : Structure, Properties, and Modifications for Food Applications
Bangar, Sneh Punia (EDT); Sunooj, K. V. (EDT); Siroha, Anil Kumar (EDT)
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Da: GreatBookPrices, Columbia, MD, U.S.A.GreatBookPrices
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EUR 200,83
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Condizione: As New. Unread book in perfect condition.
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Da: AHA-BUCH GmbH, Einbeck, GermaniaAHA-BUCH GmbH
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EUR 135,00
EUR 63,55 spedizioneSpedito da Germania a U.S.A.Quantità: 2 disponibili
Taschenbuch. Condizione: Neu. Neuware - Starch is the principal source of stored energy in plants, and its chemical composition varies depending on the botanical source of the starch. Starch plays a significant role in determining the structural characteristics of finished food products. 'Starch: Structure, Properties, and Modif…ications for Food Applications' explores the comprehensive overview of the basic structure and properties of starch as well as the modification of starch with physical, chemical, and enzymatic methods. Each chapter presents an in-depth review of a specific research area updated with current research. Chapters of this book provide comprehensive information regarding starch modification, which will help to design new, healthy starch-based food products.Key Features: - This book will cover the functional characteristics of conventional and non-conventional starches - It covers the different methods of starch modification, including physical, chemical, and enzymatic methods - The latest information on the properties of modified starch is from different sources - This book will explore the current and emerging application trends of modified starches With contributions from esteemed researchers worldwide, this book serves as an invaluable resource for students, food technologists, researchers, and industry professionals seeking to deepen their understanding of modified starches and their diverse applications. We hope that the insights offered within these pages inspire new avenues of research and innovation, ultimately contributing to continued advancement in food technology.
Starch : Structure, Properties, and Modifications for Food Applications
Bangar, Sneh Punia (EDT); Sunooj, K. V. (EDT); Siroha, Anil Kumar (EDT)
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Da: GreatBookPricesUK, Woodford Green, Regno UnitoGreatBookPricesUK
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EUR 232,48
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Condizione: As New. Unread book in perfect condition.
Starch : Structure, Properties, and Modifications for Food Applications
Bangar, Sneh Punia (EDT); Sunooj, K. V. (EDT); Siroha, Anil Kumar (EDT)
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Da: GreatBookPrices, Columbia, MD, U.S.A.GreatBookPrices
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EUR 250,58
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Condizione: New.
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Da: California Books, Miami, FL, U.S.A.California Books
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EUR 252,95
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Condizione: New.
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Da: Majestic Books, Hounslow, Regno UnitoMajestic Books
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EUR 246,65
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Condizione: New.
Starch : Structure, Properties, and Modifications for Food Applications
Bangar, Sneh Punia (EDT); Sunooj, K. V. (EDT); Siroha, Anil Kumar (EDT)
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Da: GreatBookPricesUK, Woodford Green, Regno UnitoGreatBookPricesUK
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EUR 245,31
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Condizione: New.
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Da: Books Puddle, New York, NY, U.S.A.Books Puddle
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EUR 260,42
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Condizione: New. 1st edition NO-PA16APR2015-KAP.
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Da: PBShop.store US, Wood Dale, IL, U.S.A.PBShop.store US
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EUR 264,87
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HRD. Condizione: New. New Book. Shipped from UK. Established seller since 2000.
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Da: PBShop.store UK, Fairford, GLOS, Regno UnitoPBShop.store UK
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EUR 259,88
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HRD. Condizione: New. New Book. Shipped from UK. Established seller since 2000.
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Da: Ria Christie Collections, Uxbridge, Regno UnitoRia Christie Collections
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EUR 255,18
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Condizione: New. In.
Starch: Structure, Properties, and Modifications for Food Applications
Bangar, Sneh Punia (Editor)/ Sunooj, K. V. (Editor)/ Siroha, Anil Kumar (Editor)
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Da: Revaluation Books, Exeter, Regno UnitoRevaluation Books
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EUR 336,10
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Hardcover. Condizione: Brand New. 376 pages. 10.00x7.00x10.00 inches. In Stock.
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Da: Grand Eagle Retail, Bensenville, IL, U.S.A.Grand Eagle Retail
Contatta il venditoreVenditore con 5 stelleCondizione: Nuovo
EUR 102,17
Spedizione gratuitaSpedito in U.S.A.Quantità: 1 disponibili
Paperback. Condizione: new. Paperback. Starch is the principal source of stored energy in plants, and its chemical composition varies depending on the botanical source of the starch. Starch plays a significant role in determining the structural characteristics of finished food products. "Starch: Structure, Properties, and Modifi…cations for Food Applications" explores the comprehensive overview of the basic structure and properties of starch as well as the modification of starch with physical, chemical, and enzymatic methods. Each chapter presents an in-depth review of a specific research area updated with current research. Chapters of this book provide comprehensive information regarding starch modification, which will help to design new, healthy starch-based food products.Key Features:This book will cover the functional characteristics of conventional and non-conventional starchesIt covers the different methods of starch modification, including physical, chemical, and enzymatic methodsThe latest information on the properties of modified starch is from different sourcesThis book will explore the current and emerging application trends of modified starchesWith contributions from esteemed researchers worldwide, this book serves as an invaluable resource for students, food technologists, researchers, and industry professionals seeking to deepen their understanding of modified starches and their diverse applications. We hope that the insights offered within these pages inspire new avenues of research and innovation, ultimately contributing to continued advancement in food technology. "Starch: Structure, Properties, and Modifications for Food Applications" explores the comprehensive overview of the basic structure and properties of starch as well as the modification of starch with physical, chemical, and enzymatic methods. This item is printed on demand. Shipping may be from multiple locations in the US or from the UK, depending on stock availability.
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Da: CitiRetail, Stevenage, Regno UnitoCitiRetail
Contatta il venditoreVenditore con 5 stelleCondizione: Nuovo
EUR 106,46
EUR 43,22 spedizioneSpedito da Regno Unito a U.S.A.Quantità: 1 disponibili
Paperback. Condizione: new. Paperback. Starch is the principal source of stored energy in plants, and its chemical composition varies depending on the botanical source of the starch. Starch plays a significant role in determining the structural characteristics of finished food products. "Starch: Structure, Properties, and Modifi…cations for Food Applications" explores the comprehensive overview of the basic structure and properties of starch as well as the modification of starch with physical, chemical, and enzymatic methods. Each chapter presents an in-depth review of a specific research area updated with current research. Chapters of this book provide comprehensive information regarding starch modification, which will help to design new, healthy starch-based food products.Key Features:This book will cover the functional characteristics of conventional and non-conventional starchesIt covers the different methods of starch modification, including physical, chemical, and enzymatic methodsThe latest information on the properties of modified starch is from different sourcesThis book will explore the current and emerging application trends of modified starchesWith contributions from esteemed researchers worldwide, this book serves as an invaluable resource for students, food technologists, researchers, and industry professionals seeking to deepen their understanding of modified starches and their diverse applications. We hope that the insights offered within these pages inspire new avenues of research and innovation, ultimately contributing to continued advancement in food technology. "Starch: Structure, Properties, and Modifications for Food Applications" explores the comprehensive overview of the basic structure and properties of starch as well as the modification of starch with physical, chemical, and enzymatic methods. This item is printed on demand. Shipping may be from our UK warehouse or from our Australian or US warehouses, depending on stock availability.
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Da: Basi6 International, Irving, TX, U.S.A.Basi6 International
Contatta il venditoreVenditore con 5 stelleCondizione: Nuovo
EUR 164,50
Spedizione gratuitaSpedito in U.S.A.Quantità: Più di 20 disponibili
Condizione: Brand New. New. Delivery takes 20-25 days. Print on Demand.
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Da: AussieBookSeller, Truganina, VIC, AustraliaAussieBookSeller
Contatta il venditoreVenditore con 5 stelleCondizione: Nuovo
EUR 139,70
EUR 32,11 spedizioneSpedito da Australia a U.S.A.Quantità: 1 disponibili
Paperback. Condizione: new. Paperback. Starch is the principal source of stored energy in plants, and its chemical composition varies depending on the botanical source of the starch. Starch plays a significant role in determining the structural characteristics of finished food products. "Starch: Structure, Properties, and Modifi…cations for Food Applications" explores the comprehensive overview of the basic structure and properties of starch as well as the modification of starch with physical, chemical, and enzymatic methods. Each chapter presents an in-depth review of a specific research area updated with current research. Chapters of this book provide comprehensive information regarding starch modification, which will help to design new, healthy starch-based food products.Key Features:This book will cover the functional characteristics of conventional and non-conventional starchesIt covers the different methods of starch modification, including physical, chemical, and enzymatic methodsThe latest information on the properties of modified starch is from different sourcesThis book will explore the current and emerging application trends of modified starchesWith contributions from esteemed researchers worldwide, this book serves as an invaluable resource for students, food technologists, researchers, and industry professionals seeking to deepen their understanding of modified starches and their diverse applications. We hope that the insights offered within these pages inspire new avenues of research and innovation, ultimately contributing to continued advancement in food technology. "Starch: Structure, Properties, and Modifications for Food Applications" explores the comprehensive overview of the basic structure and properties of starch as well as the modification of starch with physical, chemical, and enzymatic methods. This item is printed on demand. Shipping may be from our Sydney, NSW warehouse or from our UK or US warehouse, depending on stock availability.
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Da: BuchWeltWeit Ludwig Meier e.K., Bergisch Gladbach, GermaniaBuchWeltWeit Ludwig Meier e.K.
Contatta il venditoreVenditore con 5 stelleCondizione: Nuovo
EUR 220,30
EUR 23,00 spedizioneSpedito da Germania a U.S.A.Quantità: 2 disponibili
Buch. Condizione: Neu. This item is printed on demand - it takes 3-4 days longer - Neuware -Starch is the principal source of stored energy in plants, and its chemical composition varies depending on the botanical source of the starch. Starch plays a significant role in determining the structural characteristics of finished food… products. 'Starch: Structure, Properties, and Modifications for Food Applications' explores the comprehensive overview of the basic structure and properties of starch as well as the modification of starch with physical, chemical, and enzymatic methods. Each chapter presents an in-depth review of a specific research area updated with current research. Chapters of this book provide comprehensive information regarding starch modification, which will help to design new, healthy starch-based food products.Key Features:This book will cover the functional characteristics of conventional and non-conventional starchesIt covers the different methods of starch modification, including physical, chemical, and enzymatic methodsThe latest information on the properties of modified starch is from different sourcesThis book will explore the current and emerging application trends of modified starchesWith contributions from esteemed researchers worldwide, this book serves as an invaluable resource for students, food technologists, researchers, and industry professionals seeking to deepen their understanding of modified starches and their diverse applications. We hope that the insights offered within these pages inspire new avenues of research and innovation, ultimately contributing to continued advancement in food technology. 410 pp. Englisch.
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Da: AHA-BUCH GmbH, Einbeck, GermaniaAHA-BUCH GmbH
Contatta il venditoreVenditore con 5 stelleCondizione: Nuovo
EUR 220,30
EUR 64,82 spedizioneSpedito da Germania a U.S.A.Quantità: 1 disponibili
Buch. Condizione: Neu. nach der Bestellung gedruckt Neuware - Printed after ordering - Starch is the principal source of stored energy in plants, and its chemical composition varies depending on the botanical source of the starch. Starch plays a significant role in determining the structural characteristics of finished food prod…ucts. 'Starch: Structure, Properties, and Modifications for Food Applications' explores the comprehensive overview of the basic structure and properties of starch as well as the modification of starch with physical, chemical, and enzymatic methods. Each chapter presents an in-depth review of a specific research area updated with current research. Chapters of this book provide comprehensive information regarding starch modification, which will help to design new, healthy starch-based food products.Key Features:This book will cover the functional characteristics of conventional and non-conventional starchesIt covers the different methods of starch modification, including physical, chemical, and enzymatic methodsThe latest information on the properties of modified starch is from different sourcesThis book will explore the current and emerging application trends of modified starchesWith contributions from esteemed researchers worldwide, this book serves as an invaluable resource for students, food technologists, researchers, and industry professionals seeking to deepen their understanding of modified starches and their diverse applications. We hope that the insights offered within these pages inspire new avenues of research and innovation, ultimately contributing to continued advancement in food technology.
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Da: Biblios, frankfurt am main, HESSE, GermaniaBiblios
Contatta il venditoreVenditore con 4 stelleCondizione: Nuovo
EUR 277,07
EUR 9,95 spedizioneSpedito da Germania a U.S.A.Quantità: 4 disponibili
Condizione: New. PRINT ON DEMAND.
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Da: moluna, Greven, Germaniamoluna
Contatta il venditoreVenditore con 5 stelleCondizione: Nuovo
EUR 239,86
EUR 48,99 spedizioneSpedito da Germania a U.S.A.Quantità: Più di 20 disponibili
Condizione: New. Dieser Artikel ist ein Print on Demand Artikel und wird nach Ihrer Bestellung fuer Sie gedruckt. Sneh Punia Bangar, Ph.D., is a postdoctoral researcher in the Department of Food, Nutrition, and Packaging Sciences at Clemson University, United States. Her research interest includes the extraction and functional c…haracterization of functional f.
