Книга 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, 978-3-8443-0253-0, купить, цена

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

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

Biniyam Tesfaye, Adamu zegeye, shimelis admasu

бумажная книга

Издательство:	Книга по требованию
Дата выхода:	июль 2011
ISBN:	978-3-8443-0253-0
Объём:	116 страниц
Масса:	196 г
Размеры(В x Ш x Т), см:	23 x 16 x 1

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