Inside the dough: techno functional and rheological properties

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Pages: 60, Paperback, LAP LAMBERT Academic Publishing

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Brand LAP LAMBERT Academic Publishing
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  • 9786209341588

CRC Press

Novel Food Processing: Effects on Rheological and Functional Properties (Electro-Technologies for Processing Series)

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Inside the dough: właściwości techno funkcjonalne i reologiczne

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Editions Notre Savoir

Inside the dough: les propriétés techno fonctionnelles et rhéologiques

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Verlag Unser Wissen

Inside the dough: die techno funktionalen und rheologischen Eigenschaften

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