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Modifying Food Texture: Novel Ingredients and Processing Techniques - Woodhead Publishing Series in Food Science, Technology and Nutrition
Chen
Modifying Food Texture: Novel Ingredients and Processing Techniques - Woodhead Publishing Series in Food Science, Technology and Nutrition
Chen
292 pages
Media | Books Hardcover Book (Book with hard spine and cover) |
Released | June 5, 2015 |
ISBN13 | 9781782423331 |
Publishers | Elsevier Science & Technology |
Pages | 292 |
Dimensions | 354 × 161 × 18 mm · 1.04 kg (Weight (estimated)) |
Editor | Chen, Jianshe (University of Leeds, UK) |
Editor | Rosenthal, Andrew (Coventry University, UK) |
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