01716nam0 22003733i 450 VAN024268420220909020019.865N978331912865820220310d2015 |0itac50 baengCH|||| |||||Yellow Alkaline NoodlesProcessing Technology and Quality ImprovementRoselina Karim, Muhammad Tauseef SultanChamSpringer2015VII, 41 p.ill.24 cm001VAN01232812001 SpringerBriefs in Food, Health, and Nutrition210 ChamSpringerCHChamVANL001889612.3Nutrizione umana22540Chimica generale22641.3Alimenti22KarimRoselinaVANV198476898652SultanMuhammad T.VANV1984771207480Springer <editore>VANV108073650Sultan, Muhammad TauseefSultan, Muhammad T.VANV198478Sultan, M. T.Sultan, Muhammad T.VANV198479Sultan, M.T.Sultan, Muhammad T.VANV203660ITSOL20240614RICAhttps://rd.springer.com/book/10.1007/978-3-319-12865-8E-book - Accesso al full-text attraverso riconoscimento IP di Ateneo, proxy e/o ShibbolethBIBLIOTECA DEL DIPARTIMENTO DI SCIENZE E TECNOLOGIE AMBIENTALI BIOLOGICHE E FARMACEUTICHEIT-CE0101VAN17NVAN0242684BIBLIOTECA DEL DIPARTIMENTO DI SCIENZE E TECNOLOGIE AMBIENTALI BIOLOGICHE E FARMACEUTICHE17CONS e-book 2219 17BIB2219/197 197 20220310 Yellow Alkaline Noodles2785313UNICAMPANIA