كتاب
Whey Protein Edible Coatings: Recent Developments and Applications
| العنوان: | Whey Protein Edible Coatings: Recent Developments and Applications |
|---|---|
| المؤلفون: | Henriques, Marta, Gomes, David, Pereira, Carlos |
| المصدر: | Food Engineering Series ; Emerging and Traditional Technologies for Safe, Healthy and Quality Food ; page 177-196 ; ISSN 1571-0297 ; ISBN 9783319240381 9783319240404 |
| بيانات النشر: | Springer International Publishing |
| سنة النشر: | 2015 |
| نوع الوثيقة: | book part |
| اللغة: | unknown |
| ردمك: | 978-3-319-24038-1 978-3-319-24040-4 3-319-24038-2 3-319-24040-4 |
| DOI: | 10.1007/978-3-319-24040-4_10 |
| الإتاحة: | https://doi.org/10.1007/978-3-319-24040-4_10Test |
| حقوق: | http://www.springer.com/tdmTest |
| رقم الانضمام: | edsbas.52975152 |
| قاعدة البيانات: | BASE |
| ردمك: | 9783319240381 9783319240404 3319240382 3319240404 |
|---|---|
| DOI: | 10.1007/978-3-319-24040-4_10 |