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Einfluss der thermischen Verarbeitung

Einfluss der thermischen Verarbeitung

Eliza Dorotea Pozzobon de Al. Lima / Francisca Clecia Viana Lucas / Josélia Joana da Silva

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Editorial:
KS OmniScriptum Publishing
Año de edición:
2025
Materia
Botánica y ciencias de las plantas
ISBN:
9786206830474
34,13 €
IVA incluido
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Sobre IBD

Die Anfertigung dieser Arbeit war eine große Herausforderung, die wir im Bewusstsein der großen akademischen Verantwortung für die Wissenschaft der Lebensmitteltechnologie und Ernährung angenommen haben. Wir sind uns bewusst, dass wir zur Verbreitung dieses Produkts, der Bohne, beitragen, die eines der wichtigsten Lebensmittel auf dem brasilianischen Tisch ist. Die Kultur, die Formen und die vielfältigen Zubereitungen in den verschiedensten Regionen Brasiliens.

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