Textural characteristics of world foods /

Textural characteristics of world foods / / edited by Katsuyoshi Nishinari.

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Bibliographic Details
TeilnehmendeR:
Nishinari, Katsuyoshi,
Place / Publishing House:Hoboken, New Jersey ;, Chichester, West Sussex, England : : Wiley,, [2020]
2020
Year of Publication:2020
Language:English
Online Access:
Physical Description:1 online resource (425 pages)
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035 |a (MiAaPQ)5006001549 
035 |a (Au-PeEL)EBL6001549 
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245 0 0 |a Textural characteristics of world foods /  |c edited by Katsuyoshi Nishinari. 
264 1 |a Hoboken, New Jersey ;  |a Chichester, West Sussex, England :  |b Wiley,  |c [2020] 
264 4 |c 2020 
300 |a 1 online resource (425 pages) 
336 |a text  |b txt  |2 rdacontent 
337 |a computer  |b c  |2 rdamedia 
338 |a online resource  |b cr  |2 rdacarrier 
504 |a Includes bibliographical references and index. 
588 |a Description based on print version record. 
590 |a Electronic reproduction. Ann Arbor, MI : ProQuest, 2018. Available via World Wide Web. Access may be limited to ProQuest affiliated libraries. 
650 0 |a Food texture. 
655 4 |a Electronic books. 
700 1 |a Nishinari, Katsuyoshi,  |e editor. 
776 0 8 |i Print version:  |a Nishinari, Katsuyoshi.  |t Textural characteristics of world foods.  |d Hoboken, New Jersey ; Chichester, West Sussex, England : Wiley, c2020   |h 425 pages   |z 9781119430698 
797 2 |a ProQuest (Firm) 
856 4 0 |u https://ebookcentral.proquest.com/lib/oeawat/detail.action?docID=6001549  |z Click to View 

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