LEADER 01265nam0 22003013i 450 
001 VAN0272510
005 20240226111221.219
017 70$2N$a9789819953905
100   $a20240226d2023       |0itac50      ba
101   $aeng
102   $aSG
105   $a||||    |||||
200 1 $aPhysical Modifications of Starch$fZhongquan Sui, Xiangli Kong editors
205   $a2. ed
210   $aSingapore$cSpringer$d2023
215   $aVI, 291 p.$cill.$d24 cm
620   $aSG$dSingapore$3VANL000061
702  1$aKong$bXiangli$3VANV224561
702  1$aSui$bZhongquan$3VANV224560
712   $aSpringer <editore>$3VANV108073$4650
801   $aIT$bSOL$c20240614$gRICA
856 4 $uhttps://link.springer.com/book/10.1007/978-981-99-5390-5$zE-book - Accesso al full-text attraverso riconoscimento IP di Ateneo, proxy e/o Shibboleth
899   $aBIBLIOTECA DEL DIPARTIMENTO DI SCIENZE E TECNOLOGIE AMBIENTALI BIOLOGICHE E FARMACEUTICHE$1IT-CE0101$2VAN17
912   $fN
912   $aVAN0272510
950   $aBIBLIOTECA DEL DIPARTIMENTO DI SCIENZE E TECNOLOGIE AMBIENTALI BIOLOGICHE E FARMACEUTICHE$d17CONS      e-book                  2309        $e17BIB2309/651  651     20240226            
996   $aPhysical modifications of starch$92537311
997   $aUNICAMPANIA