Laxmi Ananthanarayan (13 results)

- Hardcover
Seller: Chiron Media, Wallingford, United KingdomChiron Media
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- Hardcover
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- Hardcover
Seller: GreatBookPrices, Columbia, MD, U.S.A.GreatBookPrices
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- Hardcover
Seller: GreatBookPrices, Columbia, MD, U.S.A.GreatBookPrices
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- Hardcover
Seller: GreatBookPricesUK, Woodford Green, United KingdomGreatBookPricesUK
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- Softcover
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- Hardcover
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- Hardcover
Seller: Ria Christie Collections, Uxbridge, United KingdomRia Christie Collections
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- Hardcover
Seller: Revaluation Books, Exeter, United KingdomRevaluation Books
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£ 326.08
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Hardcover. Condition: Brand New. 200 pages. 9.25x6.14x0.71 inches. In Stock.

The Science and Technology of Chapatti and Other Indian Flatbreads
Anamika Banerji|Laxmi Ananthanarayan (Food Engineering & Technology Dept., Institute of Chemical Technology, Mumbai, India)|Smita S. Lele (Food Engineering & Technology Dept., Institute of Chemical Technology, Mumbai, India)
- Softcover
- Print on Demand
Seller: moluna, Greven, Germanymoluna
Contact seller5-star sellerCondition: New
£ 174.76
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Einband - fest (Hardcover). Condition: New. Dieser Artikel ist ein Print on Demand Artikel und wird nach Ihrer Bestellung fuer Sie gedruckt. Flatbreads form the heart and soul of a traditional meal in several parts of India. Depending on geographical location, ingredients used and method of preparation there are many varieties of flatbreads. Popular Indians flatbreads include chapatti, pa.…

- Softcover
- Print on Demand
Seller: Majestic Books, Hounslow, United KingdomMajestic Books
Contact seller4-star sellerCondition: New
£ 243.63
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Condition: New. Print on Demand.

- Softcover
- Print on Demand
Seller: Biblios, frankfurt am main, HESSE, GermanyBiblios
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£ 256.04
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Condition: New. PRINT ON DEMAND.

- Hardcover
- Print on Demand
Seller: AHA-BUCH GmbH, Einbeck, GermanyAHA-BUCH GmbH
Contact seller5-star sellerCondition: New
£ 369.77
£ 29.57 shippingShips from Germany to U.S.A.Quantity: 1 available
Buch. Condition: Neu. nach der Bestellung gedruckt Neuware - Printed after ordering - This book covers different aspects ranging from introduction and preparation of flatbreads, the role of individual ingredients, milling technique, dough rheology, to topics including staling and preservation of flatbreads, nutritional and quality improvement, and scope for developing novel flatbread formulations.…