Annor george (14 Ergebnisse)

Zustand: New. This is a Brand-new US Edition. This Item may be shipped from US or any other country as we have multiple locations worldwide.

Zustand: New. pp. 184.

Zustand: New. pp. 224.

Taschenbuch. Zustand: Neu. Process Optimization of Cowpea Tempeh by Response Surface Methodology | This book explores the the use of Response Surface Methodology to optimize the processing parameters involved in cowpea tempeh production | George Amponsah Annor (u. a.) | Taschenbuch | 184 S. | Englisch | 2010 | LAP LAMBERT Academic Publishing | EAN 9783838381640 | Verantwortliche Person für die EU: preigu GmbH & Co. KG, Lengericher Landstr. 19, 49078 Osnabrück, mail[at]preigu[dot]de | Anbieter: preigu.…

Zustand: New. pp. 224.

Zustand: New. pp. 224.

Paperback. Zustand: Like New. LIKE NEW. SHIPS FROM MULTIPLE LOCATIONS. book.

Hardcover. Zustand: Like New. LIKE NEW. SHIPS FROM MULTIPLE LOCATIONS. book.

Taschenbuch. Zustand: Neu. This item is printed on demand - it takes 3-4 days longer - Neuware -Tempeh is a traditional Indonesian fermented food which consists of cooked, dehulled soy beans, or other materials, bound into a solid cake by the growth of a mould, most commonly Rhizopus oligosporus. For centuries, yellow-seeded soybeans have been the most common and preferred raw material to make tempeh. The production of tempeh from cowpeas, as well as the optimization of the processes is expected improve its nutritional composition and increase its utilization. This book looks at how to optimize some of the process conditions in the preparation of tempeh from cowpea using Response Surface Methodology and characterizing the optimized product. 184 pp. Englisch. …

Taschenbuch. Zustand: Neu. nach der Bestellung gedruckt Neuware - Printed after ordering - Tempeh is a traditional Indonesian fermented food which consists of cooked, dehulled soy beans, or other materials, bound into a solid cake by the growth of a mould, most commonly Rhizopus oligosporus. For centuries, yellow-seeded soybeans have been the most common and preferred raw material to make tempeh. The production of tempeh from cowpeas, as well as the optimization of the processes is expected improve its nutritional composition and increase its utilization. This book looks at how to optimize some of the process conditions in the preparation of tempeh from cowpea using Response Surface Methodology and characterizing the optimized product.…

Kartoniert / Broschiert. Zustand: New. Dieser Artikel ist ein Print on Demand Artikel und wird nach Ihrer Bestellung fuer Sie gedruckt. Autor/Autorin: Annor George AmponsahGeorge Amponsah Annor is a Lecturer at the Department of Nutrition and Food Science, University of Ghana Legon. He holds an MPhil degree in Food Science and a BSc. (Honors) degree in Nutrition and Food Science, a.…

Zustand: New. Print on Demand pp. 184 2:B&W 6 x 9 in or 229 x 152 mm Perfect Bound on Creme w/Gloss Lam.

Zustand: New. PRINT ON DEMAND pp. 184.

Taschenbuch. Zustand: Neu. This item is printed on demand - Print on Demand Titel. Neuware -Tempeh is a traditional Indonesian fermented food which consists of cooked, dehulled soy beans, or other materials, bound into a solid cake by the growth of a mould, most commonly Rhizopus oligosporus. For centuries, yellow-seeded soybeans have been the most common and preferred raw material to make tempeh. The production of tempeh from cowpeas, as well as the optimization of the processes is expected improve its nutritional composition and increase its utilization. This book looks at how to optimize some of the process conditions in the preparation of tempeh from cowpea using Response Surface Methodology and characterizing the optimized product.VDM Verlag, Dudweiler Landstraße 99, 66123 Saarbrücken 184 pp. Englisch.…