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Advances in fermented foods and beverages : improving quality, technologies and health benefits / edited by Wilhelm Holzapfel.
Series: Woodhead publishing series in food science, technology and nutrition ; no. 265.Publisher: Cambridge, United Kingdom : Elsevier, 2015Copyright date: ©2015Description: xi, 559 pages : illustrations ; 24 cmContent type:- text
- unmediated
- volume
- 9781782420156
| Item type | Current library | Home library | Call number | Materials specified | Copy number | Status | Date due | Barcode | |
|---|---|---|---|---|---|---|---|---|---|
| AM | PERPUSTAKAAN TUN SERI LANANG | PERPUSTAKAAN TUN SERI LANANG KOLEKSI AM-P. TUN SERI LANANG (ARAS 5) | TX560.F47A338 (Browse shelf(Opens below)) | 1 | Available | 00002192233 |
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| TX558.W5A886 Wheat flour / | TX558.W5A94 Wheat in human nutrition | TX560.D68D68 Dough rheology and baked product texture / | TX560.F47A338 Advances in fermented foods and beverages : improving quality, technologies and health benefits / | TX560.H7C498 Antioxidant and antibacterial properties of honey / | TX560.O3. L39 Standards for fats & oils/ | TX560.O3M57 Minyak kelapa sawit didalam sistem makanan / |
Includes bibliographical references and index.
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