1
Textural Characteristics of World Foods

Textural Characteristics of World Foods

Katsuyoshi Nishinari
Տարի:
2020
Լեզու:
english
Ֆայլ:
PDF, 6.87 MB
0 / 0
english, 2020
2
Physical gels from biological and synthetic polymers

Physical gels from biological and synthetic polymers

Madeleine Djabourov, Katsuyoshi Nishinari, Simon B. Ross-Murphy
Տարի:
2013
Լեզու:
english
Ֆայլ:
PDF, 22.36 MB
0 / 0
english, 2013
3
Hydrocolloids : 2-Volume Set

Hydrocolloids : 2-Volume Set

Katsuyoshi Nishinari (Editor)
Տարի:
2000
Լեզու:
english
Ֆայլ:
PDF, 46.06 MB
0 / 0
english, 2000
5
Redefining Nature: Ecology, Culture and Domestication (Explorations in Anthropology)

Redefining Nature: Ecology, Culture and Domestication (Explorations in Anthropology)

Roy Ellen (editor), Katsuyoshi Fukui (editor)
Տարի:
2020
Լեզու:
english
Ֆայլ:
PDF, 63.55 MB
0 / 4.0
english, 2020
6
Textural characteristics of world foods

Textural characteristics of world foods

Nishinari, Katsuyoshi
Տարի:
2019
Լեզու:
english
Ֆայլ:
PDF, 16.68 MB
0 / 0
english, 2019
7
Food Hydrocolloids: Structures, Properties, and Functions

Food Hydrocolloids: Structures, Properties, and Functions

Akira Misaki (auth.), Katsuyoshi Nishinari, Etsushiro Doi (eds.)
Տարի:
1993
Լեզու:
english
Ֆայլ:
PDF, 51.96 MB
0 / 0
english, 1993