Used Emulsifiers to Improve Quality & Texture of some Bakery Products

Language: English

Published by LAP LAMBERT Academic Publishing, 2015

3659743992 / 9783659743993

  • Softcover
  • New
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Seller: moluna, Greven, Germanymoluna

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Softcover

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Dieser Artikel ist ein Print on Demand Artikel und wird nach Ihrer Bestellung fuer Sie gedruckt. Autor/Autorin: Youssef WalidProf. Dr. Ashraf Mahdy Sharoba and Prof. Dr. M.H.M. Mahmoud they are Professors of Food Technology, in Food Science Department, Faculty of Agriculture, Moshtohor, Benha University, Egypt.Dr. Walid Mohamed Youssef Ali is .

Seller Inventory # 158429043

Title
Used Emulsifiers to Improve Quality & Texture of some Bakery Products
Author
Walid Youssef|Ashraf Mahdy Sharoba|M.H.M. Mahmoud
Publisher
LAP LAMBERT Academic Publishing
Publication year
2015
Condition
New
Binding
Soft cover
Language
English
ISBN 10
3659743992
ISBN 13
9783659743993
Dimensions
1.4 x 22 x 15
Seller catalogs
Sozialwissenschaften/Recht/Wirtschaft

moluna

Greven, Germany

5-star seller

AbeBooks seller since July 9, 2020

Shipping rates from Germany to U.S.A.

Item16 to 45 business days16 to 45 business days
First item£ 41.63£ 41.63
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Greven, Germany 48268