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Название: Cereals for Food and Beverages: Recent Progress in Cereal Chemistry and Technology
Авторы: Inglett G., Munck L.
Cereals are grown and consumed worldwide in various foods and beverages.
The chemistry and technology of the major cereals related to their usage in
foods and beverages are covered in this book, which consists of the proceedings of an international conference on the subject held in Copenhagen,
Denmark, August 13-17, 1979. Recent progress in cereal chemistry and technology is extensively reviewed.