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Science and Technology of Dry Pasta Production - Food Engineering Series Alfredo Calvelo
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Science and Technology of Dry Pasta Production - Food Engineering Series
Alfredo Calvelo
mso-ansi-language: EN-US;">Three appendices complement the main text by introducing basic and essential concepts in food chemistry, psychrometry, drying, and rheology,
| Medios de comunicación | Libros Hardcover Book (Libro con lomo y cubierta duros) |
| Pendiente de lanzamiento | 26 de octubre de 2026 |
| ISBN13 | 9783032390110 |
| Editores | Springer Nature Switzerland AG |
| Páginas | 504 |
| Dimensiones | 150 × 220 × 20 mm · 787 g (Peso (estimado)) |
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