Pastāsti draugiem par šo preci:
Frozen Dough and Bread Quality - Methods and Protocols in Food Science
Frozen Dough and Bread Quality - Methods and Protocols in Food Science
Chapters cover a wide range of topics, including frozen dough preparation, bread baking, and the quality analysis of the frozen dough and related bread.
| Mediji | Grāmatas Hardcover Book (Grāmata ar cieto muguriņu un vāku) |
| Izlaists | 2026. gada 7. augusts |
| ISBN13 | 9781071652053 |
| Izdevēji | Springer-Verlag New York Inc. |
| Lapas | 164 |
| Izmēri | 150 × 220 × 20 mm · 363 g (Svars (aptuveni)) |
| Redaktors | Guo, Jinying |
| Redaktors | Zhang, Guoqiang |
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