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Influence of thermal processing: Protein content in the grains of cowpea strains [Vigna unguiculata(L.)Walp] commercial subclass fradinho - Softcover
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Producing this work was a great challenge, accepted on the basis of an understanding of the great academic responsibility towards the science of food technology and nutrition. We are aware that we are contributing to the dissemination of this product, the bean, which is one of the most important foods on the Brazilian table. The culture, forms and varied preparations in the most varied regions of Brazil.
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Influence of thermal processing
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Our Knowledge Publishing Mai 2025, 2025
ISBN 10: 6206830519
ISBN 13: 9786206830511
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Taschenbuch. Condition: Neu. This item is printed on demand - it takes 3-4 days longer - Neuware -Producing this work was a great challenge, accepted on the basis of an understanding of the great academic responsibility towards the science of food technology and nutrition. We are aware that we are contributing to the dissemination of this product, the bean, which is one of the most important foods on the Brazilian table. The culture, forms and varied preparations in the most varied regions of Brazil. 52 pp. Englisch. Seller Inventory # 9786206830511
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Influence of thermal processing: Protein content in the grains of cowpea strains [Vigna unguiculata(L.)Walp] commercial subclass fradinho
Published by
Our Knowledge Publishing, 2025
ISBN 10: 6206830519
ISBN 13: 9786206830511
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Softcover
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Influence of thermal processing: Protein content in the grains of cowpea strains [Vigna unguiculata(L.)Walp] commercial subclass fradinho
Published by
Our Knowledge Publishing, 2025
ISBN 10: 6206830519
ISBN 13: 9786206830511
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Influence of thermal processing: Protein content in the grains of cowpea strains [Vigna unguiculata(L.)Walp] commercial subclass fradinho
Published by
Our Knowledge Publishing, 2025
ISBN 10: 6206830519
ISBN 13: 9786206830511
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Softcover
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Influence of thermal processing
Published by
Our Knowledge Publishing Mai 2025, 2025
ISBN 10: 6206830519
ISBN 13: 9786206830511
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Taschenbuch. Condition: Neu. Neuware -Producing this work was a great challenge, accepted on the basis of an understanding of the great academic responsibility towards the science of food technology and nutrition. We are aware that we are contributing to the dissemination of this product, the bean, which is one of the most important foods on the Brazilian table. The culture, forms and varied preparations in the most varied regions of Brazil.VDM Verlag, Dudweiler Landstraße 99, 66123 Saarbrücken 52 pp. Englisch. Seller Inventory # 9786206830511
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Influence of thermal processing : Protein content in the grains of cowpea strains [Vigna unguiculata(L.)Walp] commercial subclass fradinho
Published by
Our Knowledge Publishing, 2025
ISBN 10: 6206830519
ISBN 13: 9786206830511
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Taschenbuch. Condition: Neu. nach der Bestellung gedruckt Neuware - Printed after ordering - Producing this work was a great challenge, accepted on the basis of an understanding of the great academic responsibility towards the science of food technology and nutrition. We are aware that we are contributing to the dissemination of this product, the bean, which is one of the most important foods on the Brazilian table. The culture, forms and varied preparations in the most varied regions of Brazil. Seller Inventory # 9786206830511
Quantity: 1 available