Ann-Charlotte Eliasson – författare
Visar alla böcker från författaren Ann-Charlotte Eliasson. Handla med fri frakt och snabb leverans.
6 produkter
Cereals in Breadmaking
A Molecular Colloidal Approach
Av Ann-Charlotte Eliasson, Kare Larsson
Inbunden, 1993
3055 kr
Lägg i varukorg
This reference text describes the breadmaking process at the molecular level, based on surface and colloidal science and introducing colloidal science with a minimum of theory.;Reviewing the current molecular and colloidal knowledge of the chain from wheat grain to bread, the book: discusses the …
Carbohydrates in Food
E-bok, 2017
3636 kr
Lägg i varukorg
Carbohydrates in Food, Third Edition provides thorough and authoritative coverage of the chemical analysis, structure, functional properties, analytical methods, and nutritional relevance of monosaccharides, disaccharides, and polysaccharides used in food. Carbohydrates have become a hot topic in …
Cereals in Breadmaking
A Molecular Colloidal Approach
Av Larsson Kare, Ann-Charlotte Eliasson
E-bok, 2018
3428 kr
Lägg i varukorg
This reference text describes the breadmaking process at the molecular level, based on surface and colloidal science and introducing colloidal science with a minimum of theory.;Reviewing the current molecular and colloidal knowledge of the chain from wheat grain to bread, the book: discusses the …
Cereals in Breadmaking
A Molecular Colloidal Approach
Av Larsson Kare, Ann-Charlotte Eliasson
E-bok, 2018
3354 kr
Lägg i varukorg
This reference text describes the breadmaking process at the molecular level, based on surface and colloidal science and introducing colloidal science with a minimum of theory.;Reviewing the current molecular and colloidal knowledge of the chain from wheat grain to bread, the book: discusses the …
Carbohydrates in Food
E-bok, 2017
3521 kr
Lägg i varukorg
Carbohydrates in Food, Third Edition provides thorough and authoritative coverage of the chemical analysis, structure, functional properties, analytical methods, and nutritional relevance of monosaccharides, disaccharides, and polysaccharides used in food. Carbohydrates have become a hot topic in …
Carbohydrates in Food
Inbunden, 2016
1910 kr
Tillfälligt slut
Carbohydrates in Food, Third Edition provides thorough and authoritative coverage of the chemical analysis, structure, functional properties, analytical methods, and nutritional relevance of monosaccharides, disaccharides, and polysaccharides used in food. Carbohydrates have become a hot topic in …
