{"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":52315982758199,"sku":"00000_00000_00000_00000","price":1354.44,"currency_code":"MYR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0962\/3548\/7543\/files\/9781032647166-1.jpg?v=1783146255","url":"https:\/\/kinokuniya.com.my\/products\/9781032647166","provider":"Books Kinokuniya Malaysia","version":"1.0","type":"link"}