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Suman Ambawat

Suman Ambawat

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1.
Cambiamenti nella qualità del riso cotto con metodi diversi.
Cambiamenti nella qualità del riso cotto con metodi diversi.
By: Suman Ambawat
Publisher: Edizioni Sapienza
No Review Yet
AED217
Binding:
Paperback
Release:
24 Jun 2024
Language:
Italian
International Edition
Ships within 14-16 Days Explain..
2.
Alterações na qualidade do arroz cozinhado por diferentes métodos
Alterações na qualidade do arroz cozinhado por diferentes métodos
By: Suman Ambawat
Publisher: Edicoes Nosso Conhecimento
No Review Yet
AED217
Binding:
Paperback
Release:
24 Jun 2024
Language:
Portuguese
International Edition
Ships within 14-16 Days Explain..
3.
Modifications de la qualité du riz cuit selon différentes méthodes
Modifications de la qualité du riz cuit selon différentes méthodes
By: Suman Ambawat
Publisher: Editions Notre Savoir
No Review Yet
AED217
Binding:
Paperback
Release:
24 Jun 2024
Language:
French
International Edition
Ships within 14-16 Days Explain..
4.
Veränderungen in der Qualität von Reis, der mit verschiedenen Methoden gekocht wurde
Veränderungen in der Qualität von Reis, der mit verschiedenen Methoden gekocht wurde
By: Suman Ambawat
Publisher: Verlag Unser Wissen
No Review Yet
AED217
Binding:
Paperback
Release:
24 Jun 2024
Language:
German
International Edition
Ships within 14-16 Days Explain..
5.
Produits alimentaires fermentés probiotiques à base d'okara (résidu de lait de soja)
Produits alimentaires fermentés probiotiques à base d'okara (résidu de lait de soja)
By: Suman Ambawat
Publisher: Editions Notre Savoir
No Review Yet
AED308
Binding:
Paperback
Release:
16 May 2024
Language:
French
Out of Stock
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6.
Prodotti alimentari fermentati probiotici che utilizzano l'okara (residuo del latte di soia)
Prodotti alimentari fermentati probiotici che utilizzano l'okara (residuo del latte di soia)
By: Suman Ambawat
Publisher: Edizioni Sapienza
No Review Yet
AED308
Binding:
Paperback
Release:
16 May 2024
Language:
Italian
Out of Stock
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7.
Probiotische fermentierte Lebensmittelprodukte unter Verwendung von Okara (Sojamilchreste)
Probiotische fermentierte Lebensmittelprodukte unter Verwendung von Okara (Sojamilchreste)
By: Suman Ambawat
Publisher: Verlag Unser Wissen
No Review Yet
AED308
Binding:
Paperback
Release:
16 May 2024
Language:
German
Out of Stock
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8.
Produtos alimentícios fermentados probióticos utilizando okara (resíduo de leite de soja)
Produtos alimentícios fermentados probióticos utilizando okara (resíduo de leite de soja)
By: Suman Ambawat
Publisher: Edicoes Nosso Conhecimento
No Review Yet
AED308
Binding:
Paperback
Release:
16 May 2024
Language:
Portuguese
Out of Stock
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