H. Faridi Forfatter

Visning: Type : Alle | Sprog : Alle | Format : Alle

• 

  PRIS

  1.884,- kr

  FRAGTFRI LEVERING

  Levering: Skaffevare (forvent 14 - 30 hverdage)

  Bemærk: Kan ikke leveres før jul.

  Dough Rheology and Baked Product Texture (Bog, Paperback / softback, Engelsk)

  Af: H. Faridi

  Cereal chemists are interested in rheology because the dough undergoes some type of deformation in every phase of the conversion of flour into baked products.

  PRIS

  1.884,- kr

  FRAGTFRI LEVERING

  Levering: Skaffevare (forvent 14 - 30 hverdage)

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