Functional bakery products: novel ingredients and processing technology for personalized nutrition

著者

    • Zhou, Weibiao
    • Gao, Jing

書誌事項

Functional bakery products: novel ingredients and processing technology for personalized nutrition

edited by Weibiao Zhou, Jing Gao

（Advances in food and nutrition research / edited by John E. Kinsella, v. 99）

Academic Press, an imprint of Elsevier, 2022

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注記

Includes bibliographical references

関連文献： 1件中  1-1を表示

  • Advances in food and nutrition research

    edited by John E. Kinsella

    Academic Press 1989-

    v. 33 , v. 34 , v. 35 , v. 36 , v. 37 , v. 38 , v. 39 , v. 42 , v. 43 , v. 44 , v. 45 , v. 46 , v. 47 , v. 48 , v. 49 , v. 50 , v. 51 , v. 52 , v. 53 , v. 54 , v. 55 , v. 56 , v. 57 , v. 58 , v. 59 , v. 60 , v. 61 , v. 62 , v. 63 , v. 66 , v. 67 , v. 69 , v. 70 , v. 71 , v. 74 , v. 75 , v. 76 , v. 77 , v. 81 , v. 82 , v. 84 , v. 85 , v. 87 , v. 88 , v. 89 , v. 91 , v. 92

    所蔵館115館

詳細情報

  • NII書誌ID(NCID)
    BC13507499
  • ISBN
    • 9780323855570
  • 出版国コード
    us
  • タイトル言語コード
    eng
  • 本文言語コード
    eng
  • 出版地
    Cambridge, Mass
  • ページ数/冊数
    x, 327 p.
  • 大きさ
    24 cm
  • 分類
  • 件名
  • 親書誌ID
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