2005, ISBN: 9780470392676
[ED: Taschenbuch], [PU: John Wiley & Sons Inc], Neuware - An up-to-date, comprehensive guide to understanding and applying food science to the bakeshopThe essence of baking is chemistry, … More...
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2010, ISBN: 9780470392676
An up-to-date, comprehensive guide to understanding and applying food science to the bakeshop. The essence of baking is chemistry, and anyone who wants to be a master pastry chef must und… More...
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2010, ISBN: 9780470392676
An up-to-date, comprehensive guide to understanding and applying food science to the bakeshop. The essence of baking is chemistry, and anyone who wants to be a master pastry chef must und… More...
Waterstones.com Nr. 9780470392676. Shipping costs:, , GB. (EUR 0.00) Details... |
ISBN: 9780470392676
An up-to-date, comprehensive guide to understanding and applying food science to the bakeshop The essence of baking is chemistry, and anyone who wants to be a master pastry chef must unde… More...
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2011, ISBN: 0470392673
Auflage: 3. Softcover 528 Seiten Broschiert Gutes Exemplar, geringe Gebrauchsspuren, Cover/SU berieben/bestoßen, innen alles in Ordnung; Good copy, light signs of previous use, cover/dus… More...
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2005, ISBN: 9780470392676
[ED: Taschenbuch], [PU: John Wiley & Sons Inc], Neuware - An up-to-date, comprehensive guide to understanding and applying food science to the bakeshopThe essence of baking is chemistry, … More...
2010, ISBN: 9780470392676
An up-to-date, comprehensive guide to understanding and applying food science to the bakeshop. The essence of baking is chemistry, and anyone who wants to be a master pastry chef must und… More...
2010
ISBN: 9780470392676
An up-to-date, comprehensive guide to understanding and applying food science to the bakeshop. The essence of baking is chemistry, and anyone who wants to be a master pastry chef must und… More...
ISBN: 9780470392676
An up-to-date, comprehensive guide to understanding and applying food science to the bakeshop The essence of baking is chemistry, and anyone who wants to be a master pastry chef must unde… More...
2011, ISBN: 0470392673
Auflage: 3. Softcover 528 Seiten Broschiert Gutes Exemplar, geringe Gebrauchsspuren, Cover/SU berieben/bestoßen, innen alles in Ordnung; Good copy, light signs of previous use, cover/dus… More...
Bibliographic data of the best matching book
Details of the book - How Baking Works ? Exploring the Fundamentals of Baking Science, 3e
EAN (ISBN-13): 9780470392676
ISBN (ISBN-10): 0470392673
Hardcover
Paperback
Publishing year: 2010
Publisher: John Wiley & Sons Inc
516 Pages
Weight: 1,197 kg
Language: eng/Englisch
Book in our database since 2011-04-08T21:56:39-04:00 (New York)
Detail page last modified on 2023-10-28T13:18:50-04:00 (New York)
ISBN/EAN: 9780470392676
ISBN - alternate spelling:
0-470-39267-3, 978-0-470-39267-6
Alternate spelling and related search-keywords:
Book author: paula becker, john
Book title: exploring science, figoni, the fundamentals, how baking works, baking 3rd edition
Information from Publisher
Author: Paula I. Figoni
Title: How Baking Works - Exploring the Fundamentals of Baking Science
Publisher: John Wiley & Sons
528 Pages
Publishing year: 2010-11-05
Weight: 1,197 kg
Language: English
169,00 € (DE)
No longer receiving updates
217mm x 276mm x 29mm
BC; Hardcover, Softcover / Ratgeber/Essen, Trinken/Backen; Hotel- und Gastronomieberufe, Bewirtung; Backen; Bäckerei u. Konditorei; Hospitality; Hotelgewerbe, Gastronomie u. Touristik; Professional Baking & Pastry; Bäckerei u. Konditorei; Dienstleistungsgewerbe, Gastgewerbe
Preface. Chapter 1: Introduction to Baking. Chapter 2: Heat Transfer. Chapter 3: Overview of the Baking Process. Chapter 4: Sensory Properties of Food. Chapter 5: Wheat Flour. Chapter 6: Variety Grains and Flours. Chapter 7: Gluten. Chapter 8: Sugar and Other Sweeteners. Chapter 9: Fats, Oils, and Emulsifiers. Chapter 10: Eggs and Egg Products. Chapter 11: Leavening Agents. Chapter 12: Thickening and Gelling Agents. Chapter 13: Milk and Milk Products. Chapter 14: Nuts and Seeds. Chapter 15: Cocoa and Chocolate Products. Chapter 16: Fruit and Fruit Products. Chapter 17: Natural and Artificial Flavorings. Chapter 18: Baking for Health and Wellness. Bibliography. Index.More/other books that might be very similar to this book
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