Starch  chemistry and technology /  [electronic resource] : 
edited by James N. BeMiller, Roy L. Whistler. 
 - 3rd ed. 
 - London :  Academic,  c2009. 
 - xx, 879 p. :  ill. 
 - Food science and technology .
 - Food science and technology. .
<br/><br/> Previous ed.: 1984. 
<br/><br/><br/>Electronic reproduction. <br/>Palo Alto, Calif. : <br/>ebrary, <br/>2011. <br/>Available via World Wide Web. <br/>Access may be limited to ebrary affiliated libraries. 
<br/><br/><label>ISBN: </label>
<br/><br/><label>Subjects--Topical Terms: </label><br/>Starch.<br/>Chemistry, Organic.
<br/><br/><label>Index Terms--Genre/Form: </label><br/>Electronic books.
<br/><br/><label>LC Class. No.: </label>TP248.S7  / S737 2009eb