AKTUELLE PARTNERANGEBOTE

Used Emulsifiers to Improve Quality & Texture of some Bakery Products: Emulsifiers and Quality, Rheology & Texture Properties of Pan Bread & Cakes

Name: Used Emulsifiers to Improve Quality & Texture of some Bakery Products: Emulsifiers and Quality, Rheology & Texture Properties of Pan Bread & Cakes
Brand: Walid Youssef
SKU: 4699253

Brand : LAP Lambert Academic Publishing, Binding : Taschenbuch, Label : LAP LAMBERT Academic Publishing, Publisher : LAP LAMBERT Academic Publishing, medium : Taschenbuch, numberOfPages : 220, publicationDate : 2015-06-29, authors : Walid Youssef, Sharoba, Ashraf Mahdy, Mahmoud, M. H. M., ISBN : 3659743992

2 Angebote · ab 70,94 € gemeldete Gesamtkosten

Gute Entscheidungen beginnen mit einem guten Vergleich.

Used Emulsifiers to Improve Quality & Texture of some Bakery Products: Emulsifiers and Quality, Rheology & Texture Properties of Pan Bread & Cakes