01491nam a2200409Ia 4500001001000000003000700010005001700017006001900034007001500053008004100068020003600109020002700145035002200172035002300194035002500217035002300242035002100265040004100286050002400327245011100351250001200462260003200474300002300506490003200529500002400561590014700585650002000732650003100752655002900783700003100812700003400843710002800877797002000905830004100925856009600966999001901062EBC428579MiAaPQ20250821104350.0m     o  d |      cr cnu||||||||081126s2009    enka    o     000 0 eng d  a9780080926551q(electronic bk.)  z9780127462752q(print)  a(MiAaPQ)EBC428579  a(Au-PeEL)EBL428579  a(CaPaEBR)ebr10305274  a(CaONFJC)MIL216893  a(OCoLC)476274231  aMiAaPQbengerdaepncMiAaPQdMiAaPQ 4aTP248.S7bS737 200900aStarchh[electronic resource] :bchemistry and technology /cedited by James N. BeMiller, Roy L. Whistler.  a3rd ed.  aLondon :bAcademic,cc2009.  axx, 879 p. :bill.1 aFood science and technology  aPrevious ed.: 1984.  aElectronic reproduction. Ann Arbor, MI : ProQuest, 2018. Available via World Wide Web. Access may be limited to ProQuest affiliated libraries. 0aStarch.9193124 0aChemistry, Organic.936719 4aElectronic books.9351421 aBeMiller, James N.91931251 aWhistler, Roy Lester.91931262 aProQuest (Firm)91931272 aProQuest (Firm) 0aFood science and technology.919312840uhttps://ebookcentral.proquest.com/lib/kuct-ebooks/detail.action?docID=428579zClick to View  c247958d247958