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Basic concepts of surface and colloid chemistry; physicochemical behaviour of the components of wheat flour; interactions between components; components in other cereals; flour; dough; bread.
| Price | Condition | Delivery | Seller | Action |
| $99.99 | Digital |
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Cereals in Breadmaking: A Molecular Colloidal Approach
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Add Cereals in Breadmaking: A Molecular Colloidal Approach, 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 whea, Cereals in Breadmaking: A Molecular Colloidal Approach to the inventory that you are selling on WonderClubX
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Add Cereals in Breadmaking: A Molecular Colloidal Approach, 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 whea, Cereals in Breadmaking: A Molecular Colloidal Approach to your collection on WonderClub |