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製パンに於ける穀物 : 分子コロイド的手法

製パンに於ける穀物 : 分子コロイド的手法
Paper図書
A. エリアッソン, K. ラルソン 著, 瀬口正晴, 大楠秀樹 訳大楠秀樹2018.12<PC37-M1>
National Diet LibraryOther Libraries in Japan
  • Author Heading (ID)001312881 001312885 00834406 001274602

Carbohydrates in food Third edition.

Carbohydrates in food Third edition.
Paper図書
edited by Ann-Charlotte Eliasson.CRC Press/Taylor & Francis2017.<PC25-B103>
National Diet LibraryOther Libraries in Japan
  • Author Heading (ID)001312881

Carbohydrates in food / edited by Ann-Charlotte Eliasson. (Food science and technology ; 74)

Carbohydrates in food / edited by Ann-Charlotte Eliasson. (Food science and technology ; 74)
Paper図書
Marcel Dekkerc1996.<PC25-A36>
National Diet LibraryOther Libraries in Japan
  • Author Heading (ID)001312881

Cereals in breadmaking : a molecular colloidal approach / Ann-Charlotte Eliasson, Kåre Larsson. (Food science and technology ; 55)

Cereals in breadmaking : a molecular colloidal approach / Ann-Charlotte Eliasson, Kåre Larsson. (Food science and technology ; 55)
Paper図書
M. Dekkerc1993.<PC37-A1>
National Diet LibraryOther Libraries in Japan
  • Author Heading (ID)001312881 001312885

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