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Science and Technology of Dry Pasta Production - Food Engineering Series Alfredo Calvelo
Science and Technology of Dry Pasta Production - Food Engineering Series
Alfredo Calvelo
mso-ansi-language: EN-US;">Three appendices complement the main text by introducing basic and essential concepts in food chemistry, psychrometry, drying, and rheology,
| Media | Books Hardcover Book (Book with hard spine and cover) |
| To be released | October 26, 2026 |
| ISBN13 | 9783032390110 |
| Publishers | Springer Nature Switzerland AG |
| Pages | 504 |
| Dimensions | 150 × 220 × 20 mm · 787 g (Weight (estimated)) |