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Bakery Products: Science and Technology - Nip, Wai-Kit / Hui, Y. H. / Corke, Harold
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Nip, Wai-Kit / Hui, Y. H. / Corke, Harold:

Bakery Products: Science and Technology - used book

ISBN: 9780813801872

While thousands of books on baking are in print aimed at food service operators, culinary art instruction, and consumers, relatively few professional publications exist that cover the sci… More...

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Bakery Products Science and Technology - Wai-Kit Nip
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Bakery Products Science and Technology - new book

ISBN: 9780813801872

In ´´Bakery Products: Science and Technology,´´ nearly 50 professionals from industry, government, and academia contribute their perspectives on the state of baking today. The latest scie… More...

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Bakery Products - Y. H. Hui
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Y. H. Hui:
Bakery Products - hardcover

ISBN: 9780813801872

Hardback, [PU: Iowa State University Press], While thousands of books on baking are in print aimed at food service operators, culinary art instruction, and consumers, relatively few profe… More...

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Bakery Products: Science and Technology
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Bakery Products: Science and Technology - new book

ISBN: 9780813801872

While thousands of books on baking are in print aimed at food service operators, culinary art instruction, and consumers, relatively few professional publications exist that cover the sci… More...

No. 9780813801872. Shipping costs:20, (EUR 3.36)
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5
Bakery Products - Y. H. Hui (author), Harold Corke (author), Ingrid De Leyn (author), Wai–Kit Nip (author), Nanna A. Cross (author)
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Y. H. Hui (author), Harold Corke (author), Ingrid De Leyn (author), Wai–Kit Nip (author), Nanna A. Cross (author):
Bakery Products - hardcover

ISBN: 9780813801872

hardback, [PU: Iowa State University Press]

  - in stock. Shipping costs:Usually dispatched within 7 days. (EUR 0.00) Blackwells.co.uk
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Bakery Products: Science and Technology
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ISBN:

9780813801872


In "Bakery Products: Science and Technology," nearly 50 professionals from industry, government, and academia contribute their perspectives on the state of baking today. The latest scientific developments, technological processes, and engineering principles are described as they relate to the essentials of baking. Coverage includes: raw materials and ingredients, from wheat flours to sweeteners, yeast, and functional additives; the principles of baking, such as mixing processes, doughmaking, and fermentation; and manufacturing considerations for bread and other bakery products, including quality control and enzymes. Discussion of special bakery products is extensive, ranging from manufacture of cakes, cookies, muffins, bagels, and pretzels to dietetic bakery products, gluten-free cereal-based products, and specialty bakery items from around the world, including Italian bakery foods.

Details of the book - Bakery Products: Science and Technology


EAN (ISBN-13): 9780813801872
ISBN (ISBN-10): 0813801877
Hardcover
Paperback
Publishing year: 2006
Publisher: BLACKWELL PUB PROFESSIONAL
592 Pages
Weight: 1,383 kg
Language: eng/Englisch

Book in our database since 2007-04-05T06:53:37-04:00 (New York)
Detail page last modified on 2020-06-10T03:35:22-04:00 (New York)
ISBN/EAN: 9780813801872

ISBN - alternate spelling:
0-8138-0187-7, 978-0-8138-0187-2
Alternate spelling and related search-keywords:
Book author: ingrid frödert, kit, hui, leyn
Book title: science and technology, technology products science bakery 2014

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