01830nam a2200409 a 4500001001200000003000800012006001900020007001500039008004100054010001700095020001500112020001800127020002700145040002100172035002100193050002600214082001400240245012800254260005900382300002500441490003500466500013100501500009000632504005300722533015200775650002400927650003500951655002900986700002901015700004501044700001901089710007101108710001701179830008101196856012601277999001701403ebr10621259CaPaEBRm        u        cr cn|||||||||011217s2001    enkad   sb    101 0 eng d  z  2005432672  z085404860X  z9780854048601  z9781847551917 (e-book)  aCaPaEBRcCaPaEBR  a(OCoLC)22916089014aQK898.S67bS73 2001eb04a664.222100aStarchh[electronic resource] :badvances in structure and function /cedited by T. L. Barsby, A. M. Donald, P. J. Frazier.  aCambridge, U.K. :bRoyal Society of Chemistry,cc2001.  aviii, 223 p. :bill.1 aSpecial publication ;vno. 271  a"The proceedings of Starch 2000: Structure and Function held on 27-29 March 2000 at Churchill College, Cambridge"--T.p. verso.  a" ... organised by the Food Chemistry Group of the Royal Society of Chemistry"--Pref.  aIncludes bibliographical references and indexes.  aElectronic reproduction.bPalo Alto, Calif. :cebrary,d2011.nAvailable via World Wide Web.nAccess may be limited to ebrary affiliated libraries. 0aStarchvCongresses. 0aFoodxCompositionvCongresses. 7aElectronic books.2local1 aBarsby, T. L.q(Tina L.)1 aDonald, A. M.q(Athene Margaret),d1953-1 aFrazier, P. J.2 aRoyal Society of Chemistry (Great Britain).bFood Chemistry Group.2 aebrary, Inc. 0aSpecial publication (Royal Society of Chemistry (Great Britain)) ;vno. 271.40uhttp://site.ebrary.com/lib/rucke/Doc?id=10621259zAn electronic book accessible through the World Wide Web; click to view  c56763d56763