IMPROVING RHEOLOGICAL AND ORGANOLEPTIC QUALITY OF BREAD / Mohamed Fawzy / Taschenbuch / Englisch / VDM Verlag Dr. Müller / EAN 9783639052886 - edizione con copertina flessibile
ISBN: 9783639052886
[ED: Taschenbuch], [PU: VDM Verlag Dr. Müller], Dough improvers optimize all aspects of the bread andgive bakers the required tolerance and flexibilityduring all stages of the baking proc… Altro …
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2009, ISBN: 9783639052886
[ED: Softcover], [PU: VDM Verlag Dr. Müller], Dough improvers optimize all aspects of the bread andgive bakers the required tolerance and flexibilityduring all stages of the baking proces… Altro …
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2009, ISBN: 3639052889
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ISBN: 9783639052886
*IMPROVING RHEOLOGICAL AND ORGANOLEPTIC QUALITY OF BREAD* / Taschenbuch für 58.99 € / Aus dem Bereich: Bücher, Wissenschaft, Chemie Medien > Bücher nein Buch (kartoniert) Hardcover;Naturw… Altro …
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IMPROVING RHEOLOGICAL AND ORGANOLEPTIC QUALITY OF BREAD / Mohamed Fawzy / Taschenbuch / Englisch / VDM Verlag Dr. Müller / EAN 9783639052886 - edizione con copertina flessibile
ISBN: 9783639052886
[ED: Taschenbuch], [PU: VDM Verlag Dr. Müller], Dough improvers optimize all aspects of the bread andgive bakers the required tolerance and flexibilityduring all stages of the baking proc… Altro …
Fawzy, Mohamed:
IMPROVING RHEOLOGICAL AND ORGANOLEPTIC QUALITY OF BREAD - edizione con copertina flessibile2009, ISBN: 9783639052886
[ED: Softcover], [PU: VDM Verlag Dr. Müller], Dough improvers optimize all aspects of the bread andgive bakers the required tolerance and flexibilityduring all stages of the baking proces… Altro …
2009
ISBN: 3639052889
[EAN: 9783639052886], Neubuch, [PU: VDM Verlag Dr. Müller], nach der Bestellung gedruckt Neuware -Dough improvers optimize all aspects of the bread andgive bakers the required tolerance a… Altro …
ISBN: 9783639052886
Dough improvers optimize all aspects of the bread andgive bakers the required tolerance and flexibilityduring all stages of the baking process: mixing,fermentation, baking and shelf life.… Altro …
ISBN: 9783639052886
*IMPROVING RHEOLOGICAL AND ORGANOLEPTIC QUALITY OF BREAD* / Taschenbuch für 58.99 € / Aus dem Bereich: Bücher, Wissenschaft, Chemie Medien > Bücher nein Buch (kartoniert) Hardcover;Naturw… Altro …
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Informazioni dettagliate del libro - IMPROVING RHEOLOGICAL AND ORGANOLEPTIC QUALITY OF BREAD
EAN (ISBN-13): 9783639052886
ISBN (ISBN-10): 3639052889
Copertina flessibile
Anno di pubblicazione: 2009
Editore: VDM Verlag Dr. Müller
148 Pagine
Peso: 0,237 kg
Lingua: eng/Englisch
Libro nella banca dati dal 2008-06-03T14:25:27+02:00 (Zurich)
Pagina di dettaglio ultima modifica in 2024-02-19T18:53:26+01:00 (Zurich)
ISBN/EAN: 9783639052886
ISBN - Stili di scrittura alternativi:
3-639-05288-9, 978-3-639-05288-6
Stili di scrittura alternativi e concetti di ricerca simili:
Titolo del libro: bread
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