Almidones, Fculas Y Sus Derivados

Este libro es una obra maestra de la química alimentaria, que explora los almidones, las féculas y sus derivados. Desde la preparación hasta la utilización, el libro te lleva a un fascinante viaje a través de la ciencia detrás de la comida. Si te interesa la química alimentaria y la ciencia de los alimentos, este libro es una necesidad absoluta.

This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it.

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