Cargando…

Handbook of Breadmaking Technology /

Detalles Bibliográficos
Clasificación:	Libro Electrónico
Autor principal:	Stear, Charles A.
Formato:	Electrónico eBook
Idioma:	Inglés
Publicado:	Boston, MA : Springer US, 1995.
Temas:	Chemistry. Food science. Chimie. Science des aliments. chemistry. Food science Chemistry
Acceso en línea:	Texto completo

Ejemplares similares

The Technology of Extrusion Cooking /
por: Frame, N. D.
Publicado: (1994)

The Technology of Cake Making /
por: Bennion, E. B.
Publicado: (1997)

Milk and Milk Products : Technology, chemistry and microbiology /
por: Varnam, Alan H.
Publicado: (1994)

Rheology of Industrial Polysaccharides: Theory and Applications /
por: Lapasin, Romano
Publicado: (1995)

Measurement of Food Preferences /
por: MacFie, H. J. H.
Publicado: (1994)

Principles of Food Processing /
por: Heldman, Dennis R.
Publicado: (1997)

Cheesemaking Practice /
por: Scott, R.
Publicado: (1998)

Functionality of Proteins in Food /
por: Zayas, Joseph F.
Publicado: (1997)

Food Science /
por: Potter, Norman N., et al.
Publicado: (1998)

Thickening and Gelling Agents for Food /
Publicado: (1997)

Food bites : the science of the foods we eat /
por: Hartel, Richard W., 1951-
Publicado: (2008)

La chimie et l'alimentation : pour le bien être de l'homme.
Publicado: (2011)

Principles and Practices of Winemaking /
por: Boulton, Roger B., 1949-, et al.
Publicado: (1999)

Dictionary of food ingredients /
por: Igoe, Robert S.
Publicado: (2011)

Food : the chemistry of its components /
por: Coultate, T. P. (Tom P.)
Publicado: (2002)

High pressure fluid technology for green food processing /
Publicado: (2015)

Amorphous food and pharmaceutical systems /
Publicado: (2002)

Fundamentals of food reaction technology /
por: Earle, R. L.
Publicado: (2007)

Fundamentals of food reaction technology /
por: Earle, R. L.
Publicado: (2007)

Quality in the food analysis laboratory.
Publicado: (1998)

Recent Advances in Analytical Techniques
por: Atta-ur-Rahman
Publicado: (2020)

Capillary electrophoresis for food analysis : method development /
por: Frazier, Richard A.
Publicado: (2000)

Chemistry and life : 7th Meeting on Chemistry and Life 2018 : selected, peer reviewed papers from the 7th Meeting on Chemistry and Life 2018, Brno, Czech Republic /
Publicado: (2019)

Recent advances in analytical techniques.
Publicado: (2020)

Quantitative sensory analysis : psychophysics, models and intelligent design /
por: Lawless, Harry T.
Publicado: (2014)

Chemistry for Sustainable Development /
por: Gupta-Bhowon, Minu
Publicado: (2012)

Chromatography and capillary electrophoresis in food analysis.
Publicado: (1999)

Breadmaking : improving quality /
Publicado: (2012)

Confectionery and Chocolate Engineering : Principles and Applications.
por: Mohos, Ferenc
Publicado: (2016)

Solid-State Fermentation Bioreactors Fundamentals of Design and Operation /
Publicado: (2006)

Industrial Enzymes Structure, Function and Applications /
Publicado: (2007)

Nanotechnologies in food /
Publicado: (2010)

Food : the chemistry of its components /
por: Coultate, T. P. (Tom P.)
Publicado: (2016)

New trends in sample preparation techniques for food analysis /
Publicado: (2016)

Handbook of Batch Process Design /
Publicado: (1997)

Breadmaking : improving quality /
Publicado: (2012)

Handbook of food powders : processes and properties /
Publicado: (2013)

Recent advances in wine stabilization and conservation technologies /
Publicado: (2016)

Solid state fermentation for foods and beverages /
Publicado: (2014)

Solid state fermentation for foods and beverages /
Publicado: (2014)

Cannot write session to /tmp/vufind_sessions/sess_b07naidjlf2nr1dgtrpsflfdlr