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.
This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it.
This work is in the "public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work.
Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.
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