| 书目名称 | Standardized Procedures and Protocols for Starch | | 编辑 | Sneh Punia Bangar | | 视频video | | | 概述 | Includes cutting-edge methods and protocols.Contains key notes and implementation advice from the experts.Provides step-by-step detail essential for reproducible results | | 丛书名称 | Methods and Protocols in Food Science | | 图书封面 |  | | 描述 | .This volumes provides protocols and methodology for understanding starch and its practical applications. Chapters guide readers through starch granule morphology, transmission electron microscope,amylose, amylopectin, chromatographic methods, X-rays by crystals,physical modification methods, and provides a comprehensive discussion of enzymatic modifications of starch. ritten in the format of the Methods and Protocols in Food Science series, the chapters include an introduction to the respective topic, list necessary materials and reagents, detail well-established and validated methods for readilyreproducible laboratory protocols, and contain notes on how to avoid or solve typical problems.. Authoritative and cutting-edge, .Standardized Procedures and Protocols for Starch. aims to ensure successful results in the further study of this vital field. . | | 出版日期 | Book 2024 | | 关键词 | amylose; starch characterization; Physico-chemical; Starch; amylopectin | | 版次 | 1 | | doi | https://doi.org/10.1007/978-1-0716-3866-8 | | isbn_softcover | 978-1-0716-3868-2 | | isbn_ebook | 978-1-0716-3866-8Series ISSN 2662-950X Series E-ISSN 2662-9518 | | issn_series | 2662-950X | | copyright | The Editor(s) (if applicable) and The Author(s), under exclusive license to Springer Science+Busines |
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发表于 2025-3-21 18:25:10
