Inside the dough: les propriétés techno fonctionnelles et rhéologiques

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Pages: 68, Paperback, Editions Notre Savoir

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Brand Editions Notre Savoir
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  • 9786209600289

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Inside the dough: właściwości techno funkcjonalne i reologiczne

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Inside the dough: techno functional and rheological properties

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Estérification des protéines de légumineuses pour améliorer leurs propriétés fonctionnelles

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Inside the dough: die techno funktionalen und rheologischen Eigenschaften

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