doi:10.1016/B978-0-12-380886-8.10001-7

Main
doi:10.1016/B978-0-12-380886-8.10001-7

doi:10.1016/B978-0-12-380886-8.10001-7

Desconocido

0 / 0

Насколько вам понравилась эта книга?

Какого качества скаченный файл?

Скачайте книгу, чтобы оценить ее качество

Какого качества скаченные файлы?

Язык:

spanish

ISBN:

8564B482-37BA-4175-8660-7488DC86CB6E

Файл:

MOBI , 943 KB

IPFS:

,

spanish0

Читать Онлайн

Скачать (mobi, 943 KB)

Выполняется конвертация в

Конвертация в не удалась

Вас может заинтересовать

— 粮油科技英语

Eimear Gallagher — Gluten-Free Food Science and Technology

Desconocido — doi:10.1016/B978-0-12-380886-8.10001-7

Desconocido — doi:10.1016/B978-0-12-380886-8.10001-7

Unknown — doi:10.1016/B978-0-12-380886-8.10001-7

Delcour J.A., Hoseney R.C. — Principles of Cereal Science and Technology (3rd Ed)

Desconocido — doi:10.1016/B978-0-12-380886-8.10001-7

Sidi Huang, Diane Miskelly — Steamed Breads: Ingredients, Processing and Quality

Elke Arendt, Fabio Dal Bello — Gluten-free cereal products and beverages

Y Pomeranz — Functional properties of food components

Yeshajahu Pomeranz — Functional properties of food components

Stanley P Cauvain — Bread Making Improving Quality

George Inglett — Cereals for Food and Beverages: Recent Progress in Cereal Chemistry and Technology

Karel Kulp (Editor) — Handbook of Cereal Science and Technology

Y. H. Hui, Harold Corke, Ingrid De Leyn, Wai-Kit Nip, Nanna A. Cross — Bakery Products: Science and Technology

Joseph Amendola, Nicole Rees, Donald E. Lundberg — Understanding Baking

W. Bushuk, M. G. Scanlon (auth.), Basil S. Kamel, Clyde E. Stauffer (eds.) — Advances in Baking Technology

Y.H.Hui — Bakery Products: Science And Technology

J. M. V. Blanshard; P. J. Frazier; T. Galliard — Chemistry and Physics of Baking: Materials, Processes, and Products

Stanley P. Cauvain — Breadmaking: Improving Quality

Yeshajahu Pomeranz, J. A. Shellenberger — Bread Science and Technology

R. Carl Hoseney — Principles of cereal science and technology

Y. Pomeranz — Wheat: Chemistry and Technology

Weibiao Zhou — Bakery Products Science and Technology

Milica Pojic, Uma Tiwari — Innovative Processing Technologies for Healthy Grains

Serna-Saldivar, Sergio O — Cereal Grains : Properties, Processing, and Nutritional Attributes

Charles A. Stear (auth.) — Handbook of Breadmaking Technology

Cristina M. Rosell, Joanna Bajerska, Aly F. El Sheikha — Bread and Its Fortification: Nutrition and Health Benefits

Joanna Bajerska, Aly F. El Sheikha, Christina M. Rosell — Bread and its Fortification for Nutrition and Health Benefits

Alan Scott — The Bread Builders: Hearth Loaves and Masonry Ovens

Charles A Stear — Handbook of breadmaking technology

Cauvain, S. P — Using Cereal Science and Technology for the Benefit of Consumers

Delcour, Jan A.; Hoseney, R. Carl — Principles of cereal science and technology

Manzoor Ahmad Shah, Kappat Valiyapeediyekkal Sunooj, Shabir Ahmad Mir — Cereal-Based Food Products

Gerald Reed, T. W. Nagodawithana — Biotechnology, 2E, Vol. 9, Enzymes, Biomass, Food and Feed

Ключевые слова