{"product_id":"9781032647166","title":"Starch : Structure, Properties, and Modifications for Food Applications","description":"\u003cp\u003e\"Starch: Structure, Properties, and Modifications for Food Applications\" explores the comprehensive overview of the basic structure and properties of starch as well as the modification of starch with physical, chemical, and enzymatic methods.\u003c\/p\u003e","brand":"CRC Press","offers":[{"title":"Default Title","offer_id":48722954617067,"sku":"00000_00000_00000_00000","price":457.78,"currency_code":"SGD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0758\/4484\/5803\/files\/9781032647166-1.jpg?v=1781650815","url":"https:\/\/kinokuniya.com.sg\/ja\/products\/9781032647166","provider":"Books Kinokuniya Singapore","version":"1.0","type":"link"}