Walid Youssef - Used Emulsifiers To Improve Quality & Texture Of Some Bakery Products: Emulsifiers And Quality, Rheology & Texture Properties Of Pan Bread & Cakes
Brand: Walid Youssef -
EAN:
9783659743993MPN: m03659743992
Kategorie: Bücher & Zeitschriften
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
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