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Soft Matter Transformations in Culinary Processes14 % NR
Soft Matter Transformations in Culinary Processes
By: Davide Cassi, Pere Castells, Fernando Sapina-navarro, Davide (Univ Of Parma, Italy) Cassi, Fernando (Univ De Valencia, Spain) Sapina-navarro
Publisher: World Scientific Publishing Company
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₹8,360
₹7,195
Binding:
Hardback
Release:
28 Apr 2022
Language:
English
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