Holdings: Biological Outlook to Improve the Nutritive Quality of Bakery Products

Biological Outlook to Improve the Nutritive Quality of Bakery Products:

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Bibliographic Details
Other Authors:	Sanghvi, Gaurav (Editor), Singh, Nitin Kumar (Editor), Bishoyi, Ashok Kumar (Editor), Joshi, Sanket J. (Editor)
Format:	Electronic eBook
Language:	English
Published:	Singapore Springer Nature Singapore 2024 Singapore Springer
Edition:	1st ed. 2024
Subjects:	Food Science Food Microbiology Food Chemistry Food Studies Food Safety Food Analysis Food science Food / Microbiology Food / Analysis Chemistry Food / Safety measures
Online Access:	DE-634 DE-1102 DE-1028 DE-523 DE-91 DE-19 Volltext
Physical Description:	1 Online-Ressource (XIX, 208 p. 24 illus. in color)
ISBN:	9789819785612
DOI:	10.1007/978-981-97-8561-2

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MARC


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Record in the Search Index

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dewey-ones	664 - Food technology 641 - Food and drink
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dewey-tens	660 - Chemical engineering 640 - Home and family management
discipline	Chemie / Pharmazie Biologie Agrar-/Forst-/Ernährungs-/Haushaltswissenschaft / Gartenbau
doi_str_mv	10.1007/978-981-97-8561-2
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spelling	Biological Outlook to Improve the Nutritive Quality of Bakery Products edited by Gaurav Sanghvi, Nitin Kumar Singh, Ashok Kumar Bishoyi, Sanket J. Joshi 1st ed. 2024 Singapore Springer Nature Singapore 2024 Singapore Springer 1 Online-Ressource (XIX, 208 p. 24 illus. in color) txt rdacontent c rdamedia cr rdacarrier Food Science Food Microbiology Food Chemistry Food Studies Food Safety Food Analysis Food science Food / Microbiology Food / Analysis Chemistry Food / Safety measures Sanghvi, Gaurav edt Singh, Nitin Kumar edt Bishoyi, Ashok Kumar edt Joshi, Sanket J. edt Erscheint auch als Druck-Ausgabe 978-981-9785-60-5 Erscheint auch als Druck-Ausgabe 978-981-9785-62-9 Erscheint auch als Druck-Ausgabe 978-981-9785-63-6 https://doi.org/10.1007/978-981-97-8561-2 Verlag URL des Erstveröffentlichers Volltext
spellingShingle	Biological Outlook to Improve the Nutritive Quality of Bakery Products Food Science Food Microbiology Food Chemistry Food Studies Food Safety Food Analysis Food science Food / Microbiology Food / Analysis Chemistry Food / Safety measures
title	Biological Outlook to Improve the Nutritive Quality of Bakery Products
title_auth	Biological Outlook to Improve the Nutritive Quality of Bakery Products
title_exact_search	Biological Outlook to Improve the Nutritive Quality of Bakery Products
title_full	Biological Outlook to Improve the Nutritive Quality of Bakery Products edited by Gaurav Sanghvi, Nitin Kumar Singh, Ashok Kumar Bishoyi, Sanket J. Joshi
title_fullStr	Biological Outlook to Improve the Nutritive Quality of Bakery Products edited by Gaurav Sanghvi, Nitin Kumar Singh, Ashok Kumar Bishoyi, Sanket J. Joshi
title_full_unstemmed	Biological Outlook to Improve the Nutritive Quality of Bakery Products edited by Gaurav Sanghvi, Nitin Kumar Singh, Ashok Kumar Bishoyi, Sanket J. Joshi
title_short	Biological Outlook to Improve the Nutritive Quality of Bakery Products
title_sort	biological outlook to improve the nutritive quality of bakery products
topic	Food Science Food Microbiology Food Chemistry Food Studies Food Safety Food Analysis Food science Food / Microbiology Food / Analysis Chemistry Food / Safety measures
topic_facet	Food Science Food Microbiology Food Chemistry Food Studies Food Safety Food Analysis Food science Food / Microbiology Food / Analysis Chemistry Food / Safety measures
url	https://doi.org/10.1007/978-981-97-8561-2
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