Starch interactions: implications for food quality and innovation

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dc.contributor.authorCarmen Carla Quiroga Ledezma
dc.coverage.spatialBolivia
dc.date.accessioned2026-03-22T20:18:03Z
dc.date.available2026-03-22T20:18:03Z
dc.date.issued2024
dc.descriptionCitaciones: 1
dc.identifier.doi10.1016/b978-0-323-96102-8.00007-3
dc.identifier.urihttps://doi.org/10.1016/b978-0-323-96102-8.00007-3
dc.identifier.urihttps://andeanlibrary.org/handle/123456789/81178
dc.language.isoen
dc.publisherElsevier BV
dc.relation.ispartofElsevier eBooks
dc.sourceUniversidad Privada Boliviana
dc.subjectQuality (philosophy)
dc.subjectStarch
dc.subjectBusiness
dc.titleStarch interactions: implications for food quality and innovation
dc.typebook-chapter

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