9786202092685 - ogi (nigerian based complementary food) from rice & bambara groundnut di bristone, charles; jibrilla, alfaya (6 risultati)
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Da: Revaluation Books, Exeter, Regno UnitoRevaluation Books
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EUR 42,00
EUR 11,66 spedizioneSpedito da Regno Unito a U.S.A.Quantità: 1 disponibili
Paperback. Condizione: Brand New. 60 pages. 8.66x5.91x0.14 inches. In Stock.
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Da: preigu, Osnabrück, Germaniapreigu
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EUR 22,50
EUR 70,00 spedizioneSpedito da Germania a U.S.A.Quantità: 5 disponibili
Taschenbuch. Condizione: Neu. Ogi (Nigerian Based Complementary Food) from Rice & Bambara Groundnut | Charles Bristone (u. a.) | Taschenbuch | 60 S. | Englisch | 2017 | LAP LAMBERT Academic Publishing | EAN 9786202092685 | Verantwortliche Person für die EU: preigu GmbH & Co. KG, Lengericher Landstr. 19, 49078 Osnabrück, mail[at]…preigu[dot]de | Anbieter: preigu.
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Da: BuchWeltWeit Ludwig Meier e.K., Bergisch Gladbach, GermaniaBuchWeltWeit Ludwig Meier e.K.
Contatta il venditoreVenditore con 5 stelleCondizione: Nuovo
EUR 23,90
EUR 23,00 spedizioneSpedito da Germania a U.S.A.Quantità: 2 disponibili
Taschenbuch. Condizione: Neu. This item is printed on demand - it takes 3-4 days longer - Neuware -Developing countries of the world has a lot of nutritional challenges, ranges from malnutrition, hunger and starvation. The Nigerian based complementary food (Ogi) developed from rice, bambara nut and rice malt is intended to offer… nutritional solutions of infants, school children, adults and geriatrics. Rice physical and nutritional significance was reviewed extensively and evaluated. The physicochemical, functional, microbial and sensory properties of blends evaluated, would be useful not only to research students in their fields of Basic and Applied Sciences. But also to other research institutions and infants foods manufacturing industries. 60 pp. Englisch.
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Da: moluna, Greven, Germaniamoluna
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EUR 22,32
EUR 48,99 spedizioneSpedito da Germania a U.S.A.Quantità: Più di 20 disponibili
Condizione: New. Dieser Artikel ist ein Print on Demand Artikel und wird nach Ihrer Bestellung fuer Sie gedruckt. Autor/Autorin: Bristone CharlesCharles Bristone is a Lecturer in the Department of Food Science and Technology, University of Maiduguri a Professional member of the Nigerian Institute of Food Science and Technology.…He had B.Tech., M.Sc., and curr.
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Da: buchversandmimpf2000, Emtmannsberg, BAYE, Germaniabuchversandmimpf2000
Contatta il venditoreVenditore con 5 stelleCondizione: Nuovo
EUR 23,90
EUR 60,00 spedizioneSpedito da Germania a U.S.A.Quantità: 1 disponibili
Taschenbuch. Condizione: Neu. This item is printed on demand - Print on Demand Titel. Neuware -Developing countries of the world has a lot of nutritional challenges, ranges from malnutrition, hunger and starvation. The Nigerian based complementary food (Ogi) developed from rice, bambara nut and rice malt is intended to offer nut…ritional solutions of infants, school children, adults and geriatrics. Rice physical and nutritional significance was reviewed extensively and evaluated. The physicochemical, functional, microbial and sensory properties of blends evaluated, would be useful not only to research students in their fields of Basic and Applied Sciences. But also to other research institutions and infants foods manufacturing industries.VDM Verlag, Dudweiler Landstraße 99, 66123 Saarbrücken 60 pp. Englisch.
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Da: AHA-BUCH GmbH, Einbeck, GermaniaAHA-BUCH GmbH
Contatta il venditoreVenditore con 5 stelleCondizione: Nuovo
EUR 26,11
EUR 60,54 spedizioneSpedito da Germania a U.S.A.Quantità: 1 disponibili
Taschenbuch. Condizione: Neu. nach der Bestellung gedruckt Neuware - Printed after ordering - Developing countries of the world has a lot of nutritional challenges, ranges from malnutrition, hunger and starvation. The Nigerian based complementary food (Ogi) developed from rice, bambara nut and rice malt is intended to offer nutr…itional solutions of infants, school children, adults and geriatrics. Rice physical and nutritional significance was reviewed extensively and evaluated. The physicochemical, functional, microbial and sensory properties of blends evaluated, would be useful not only to research students in their fields of Basic and Applied Sciences. But also to other research institutions and infants foods manufacturing industries.
