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[Technology of cereals and flours: flour processing. Book 2]

2005

Zezelj, M.

AGROVOC Keywords

additif alimentaire aditivos alimentarios bakers' yeast bakery products calidad calidad de procesamiento composición aproximada composition globale farine flours food additives harinas levaduras de panadería levure de boulangerie processing quality productos de panadería produit de cuisson proximate composition quality qualité qualité technologique

Bibliographic information

Publisher

Glas javnosti

Pagination

304 p.

Language

Serbian

Note

Ill.

Graphs

54 tables

28 ref.

ISBN

86-83399-12-5

Translated Title

Tehnologija zita i brasna: prerada brasna. Knj. 2

In AGRIS since: 2005-05-15

Format: AGRIS AP

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