DEVELOPMENTS OF COOKIES FROM WHEAT, CARROT AND QUALITY PROTEIN MAIZE : Effect of processing on the physic-chemical properties of cookies developed from wheat, carrot and quality protein maize composite flour (2011. 116 S.)
  • 洋書

DEVELOPMENTS OF COOKIES FROM WHEAT, CARROT AND QUALITY PROTEIN MAIZE : Effect of processing on the physic-chemical properties of cookies developed from wheat, carrot and quality protein maize composite flour (2011. 116 S.)  Paperback

Tesfaye, Biniyam/ Zegeye, Adamu/ Admasu, Shimelis

  • ウェブストア価格 ¥12,752(本体¥11,593)
  • LAP LAMBERT ACADEMIC PUBLISHING(2011発売)
  • ポイント 115pt
  • オンデマンド(OD/POD)版です。キャンセルは承れません。