Research on the Properties of Polysaccharides, Starch, Protein, Pectin, and Fibre in Food Processing 1
bokomslag Research on the Properties of Polysaccharides, Starch, Protein, Pectin, and Fibre in Food Processing
Vetenskap & teknik

Research on the Properties of Polysaccharides, Starch, Protein, Pectin, and Fibre in Food Processing

Klotband

2109:-

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  • 584 sidor
  • 2023
  • Format: Klotband
  • ISBN: 9783036596747
  • Språk: Engelska
  • Antal sidor: 584
  • Utgivningsdatum: 2023-12-05
  • Förlag: Mdpi AG

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