Almidones, Féculas Y Sus Derivados

Este libro es una obra maestra de la química alimentaria, que explora los almidones, las féculas y sus derivados. Desde la preparación hasta la utilización, el libro te lleva a un fascinante viaje a través de la ciencia detrás de la comida. Si te interesa la química alimentaria y la ciencia de los alimentos, este libro es una necesidad absoluta.
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