Starch : advances in structure and function / / edited by T. L. Barsby, A. M. Donald, P. J. Frazier.

• Superior document: Special publication ; no. 271
• Author: Royal Society of Chemistry (Great Britain). Food Chemistry Group.
• TeilnehmendeR: Barsby, T. L.; Donald, A. M. 1953-; Frazier, P. J.; Royal Society of Chemistry (Great Britain). Food Chemistry Group.; ProQuest (Firm)
• Year of Publication: 2001
• Language: English
• Series: Special publication (Royal Society of Chemistry (Great Britain)) ; no. 271.
• Physical Description: viii, 223 p. :; ill.
• Notes: "The proceedings of Starch 2000: Structure and Function held on 27-29 March 2000 at Churchill College, Cambridge"--T.p. verso.; " ... organised by the Food Chemistry Group of the Royal Society of Chemistry"--Pref.
• Bibliography: Includes bibliographical references and indexes.
• ISBN: 085404860X; 9780854048601; 9781847551917 (electronic bk.)
• Hierarchical level: Monograph
• Statement of Responsibility: edited by T. L. Barsby, A. M. Donald, P. J. Frazier.