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Starch Nanomaterials and Food Applications

Starch nanomaterials can be classified as nanocrystals, nanoparticles, nanofibers, nanomicelles and nanovesicles which are produced by both "top-down" and "bottom-up" approaches. Starch nanomaterials feature advanced structures with different physicochemical properties than those...

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Dades bibliogràfiques
Autor corporatiu:	SpringerLink (Online service)
Altres autors:	Ayala Valencia, Germán (Editor)
Format:	Electrònic eBook
Idioma:	anglès
Publicat:	Cham : Springer Nature Switzerland : Imprint: Springer, 2024.
Edició:	1st ed. 2024.
Matèries:	Food science. Food > Analysis. Chemistry. Food Science. Food Chemistry. Food Engineering.
Accés en línia:	https://doi.org/10.1007/978-3-031-60086-9
Etiquetes:	Afegir etiqueta Sense etiquetes, Sigues el primer a etiquetar aquest registre!

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