Starch :  structure and functionality / 
edited by P. J. Frazier, P. Richmond and A. M. Donald 
 - Cambridge :  Royal society of Chemistry,  1997 
 - xii, 277 p. :  ill. ;  24 cm. 
<br/><br/>Includes bibliographical references and index 
<br/><br/><label>ISBN: </label>0854047425 :  £ 59.50 
<br/><br/><label>Subjects--Meeting Names: </label><br/>Proceeding of an international conference sponsored by the food chemistry group of the royal society of chemistry in association with the institute of Food Science and Technology Research Subject group held at the University of Cambridge, U. K., 15-1
<br/><br/><label>Subjects--Topical Terms: </label><br/>Starch<br/>Botanical chemistry<br/>Food--Analysis
<br/><br/><label>Dewey Class. No.: </label>547.782