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Basic Protocols in Starch Characterization

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Basic Protocols in Starch Characterization

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28 599,00 JPY

Typical price4 462,68 PLN

Lowest (90 days)171,19 PLN

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2026-08-08 2026-08-15

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更新时间	价格
2026-08-08	171,19
2026-08-15	179,99

卖家	Product price	Delivery	总计	可用性	Updated
SP SpringerNatureLink Shop INT	28 599,00 JPY	free	28 599,00 JPY	可购买	2 天前	View offer
SP Springer Nature Author	28 599,00 JPY	free	28 599,00 JPY	可购买	1 周前	View offer
SP SpringerNatureLink Shop INT	199,99 USD	15,00 USD	214,99 USD	可购买	2 天前	View offer
SP SpringerNatureLink Shop INT	219,99 USD	15,00 USD	234,99 USD	可购买	2 天前	View offer
SP SpringerNatureLink Shop INT	219,99 USD	29,00 USD	248,99 USD	可购买	2 天前	View offer
SP SpringerNatureLink Shop INT	236,00 EUR	free	236,00 EUR	可购买	2 天前	View offer

价格和库存可能会有变动。最后更新: 08.08.2026 23:35.

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This book presents a comprehensive and up-to-date collection of analytical methods for starch characterization. Chapters cover techniques such as classical and emerging approaches for evaluating physicochemical properties, structural features, and functional behavior. Written in the format of the Methods and Protocols in Food Science series, chapters list necessary materials and methods for readily reproducible protocols. Authoritative and cutting-edge, Basic Protocols in Starch Characterization aims to be comprehensive guide for researchers in the field.