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検索結果 7 件

Food hydrocolloids : functionalities and applications

Food hydrocolloids : functionalities and applications
紙図書
Yapeng Fang, Hongbin Zhang, Katsuyoshi Nishinari, editorsSpringer[2021]<PC25-D23>
国立国会図書館全国の図書館
  • LCCTP456.H93

Handbook of hydrocolloids Third edition (Woodhead Publishing series in food science, technology and nutrition)

Handbook of hydrocolloids Third edition (Woodhead Publishing series in food science, technology and nutrition)
紙図書
edited by Glyn O. Phillips, Peter A. WilliamsWoodhead Publishing[2021]<PC25-D17>
国立国会図書館
  • LCCTP456.H93

Emerging natural hydrocolloids : rheology and functions

Emerging natural hydrocolloids : rheology and functions
紙図書
edited by Seyed M.A. Razavi.John Wiley & Sons, Inc.2019.<PC25-D7>
国立国会図書館
  • LCCTP456.H93

Food stabilisers, thickeners and gelling agents / edited by Alan Imeson.

Food stabilisers, thickeners and gelling agents / edited by Alan Imeson.
紙図書
Wiley-Blackwell Pub.2010.<PC25-B23>
国立国会図書館
  • LCCTP456.H93

Hydrocolloids in food processing : hardback

Hydrocolloids in food processing : hardback
紙図書
edited by Thomas R. LaamanWiley-Blackwellc2011
全国の図書館
  • LCCTP456.H93

Food stabilisers, thickeners and gelling agents : hardback

Food stabilisers, thickeners and gelling agents : hardback
紙図書
edited by Alan ImesonWiley-Blackwell Pub.c2010
全国の図書館
  • LCCTP456.H93

Food hydrocolloids : characteristics, properties and structures : hbk.

Food hydrocolloids : characteristics, properties and structures : hbk.
紙図書
Clarence S. Hollingworth, editorNova Science Publishersc2010
全国の図書館
  • LCCTP456.H93

検索結果は以上です。

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