Name: DEVELOPMENTS OF COOKIES FROM WHEAT CARROT AND QUALITY PROTEIN MAIZE
Brand: Biniyam Tesfaye
SKU: ID13589093

DEVELOPMENTS OF COOKIES FROM WHEAT CARROT AND QUALITY PROTEIN MAIZE

47.04 EUR 4% Off 49.00 EUR

Erforscht die Wechselwirkung von Röstung, Trocknung und Backtemperatur bei Keksen aus Weizen-, Karotten‑ und Qualitätsproteinmais; beleuchtet Textur, Feuchtigkeitsverteilung und Proteinzusammensetzung.

Marke: Biniyam Tesfaye

SKU: 12236068

ISBN: 3844302530

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Gesponsert DEVELOPMENTS OF COOKIES FROM WHEAT, CARROT AND QUALITY PROTEIN MAIZE: Effect of processing on the physic-chemical properties of cookies developed ... and quality protein maize composite flour

Medimops DE

47.04 EUR 49.00 EUR

28-08-2026 18:29:22

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Gesponsert Developments Of Cookies From Wheat, Carrot And Quality Protein Maize, Fachbücher

Galaxus.de

49.00 EUR 49.00 EUR

03-08-2026 08:42:40

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DEVELOPMENTS OF COOKIES FROM WHEAT CARROT AND QUALITY PROTEIN MAIZE

Gesponsert DEVELOPMENTS OF COOKIES FROM WHEAT, CARROT AND QUALITY PROTEIN MAIZE: Effect of processing on the physic-chemical properties of cookies developed ... and quality protein maize composite flour

Gesponsert Developments Of Cookies From Wheat, Carrot And Quality Protein Maize, Fachbücher

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DEVELOPMENTS OF COOKIES FROM WHEAT CARROT AND QUALITY PROTEIN MAIZE

Gesponsert DEVELOPMENTS OF COOKIES FROM WHEAT, CARROT AND QUALITY PROTEIN MAIZE: Effect of processing on the physic-chemical properties of cookies developed ... and quality protein maize composite flour

Gesponsert Developments Of Cookies From Wheat, Carrot And Quality Protein Maize, Fachbücher

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