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Bakery Products: Science And Technology - Y. H. Hui; Harold Corke; Ingrid De Leyn; Wai-Kit Nip; Nanna A. Cross
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Y. H. Hui; Harold Corke; Ingrid De Leyn; Wai-Kit Nip; Nanna A. Cross:

Bakery Products: Science And Technology - used book

ISBN: 0813801877

ID: 3353039

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 science and technology of baking. 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 is extensive and includes: raw materials and ingredients, from wheat flours to sweeteners, yeast, and functional additives; the principles of baking, such as mixing processes, doughmaking, fermentation, and sensory evaluation; manufacturing considerations for bread and other bakery products, including quality control and enzymes; special bakery products, 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. Blending the technical aspects of baking with the freshest scientific research, Bakery Products: Science and Technology has all the finest ingredients to serve the most demanding appetites of food science professionals, researchers, and students. agricultural sciences,engineering,food science,industrial manufacturing and operational systems,research,science and math,science and math,textbooks Agricultural Sciences, Wiley-Blackwell

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Bakery Products Science and Technology: Science and Technology - Y. H. Hui, Harold Corke, Ingrid De Leyn
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Y. H. Hui, Harold Corke, Ingrid De Leyn:

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

ISBN: 9780813801872

ID: 978081380187

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 science and technology of baking. 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 is extensive and includes:raw materials and ingredients, from wheat flours to sweeteners, yeast, and functional additives; the principles of baking, such as mixing processes, doughmaking, fermentation, and sensory evaluation; manufacturing considerations for bread and other bakery products, including quality control and enzymes; special bakery products, 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.Blending the technical aspects of baking with the freshest scientific research, Bakery Products: Science and Technology has all the finest ingredients to serve the most demanding appetites of food science professionals, researchers, and students. Y. H. Hui, Harold Corke, Ingrid De Leyn, Books, Science and Nature, Bakery Products Science and Technology: Science and Technology Books>Science and Nature, Wiley

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Bakery Products: Science And Technology (Pb 2014) - Hui Y.H.
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Hui Y.H.:
Bakery Products: Science And Technology (Pb 2014) - Paperback

2014

ISBN: 9780813801872

ID: 905086641

INTERNATIONAL EDITION. Brand New. PAPERBACK,Book Condition New, Brand New, Softcover, International Edition. We Do not Ship APO FPO AND PO BOX. Cover Image & ISBN may be different from US edition but contents as US Edition. Printing in English language. Quick delivery by USPS/UPS/DHL/FEDEX/ARAMEX ,Customer satisfaction guaranteed. We may ship the books from Asian regions for inventory purpose

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Bakery Products: Science And Technology (Pb 2014) - Hui Y.H.
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Hui Y.H.:
Bakery Products: Science And Technology (Pb 2014) - Paperback

2014, ISBN: 9780813801872

ID: 898072661

INTERNATIONAL EDITION. Brand New. PAPERBACK,Book Condition New, Brand New, Softcover, International Edition. We Do not Ship APO FPO AND PO BOX. Cover Image & ISBN may be different from US edition but contents as US Edition. Printing in English language. Quick delivery by USPS/UPS/DHL/FEDEX/ARAMEX ,Customer satisfaction guaranteed. We may ship the books from Asian regions for inventory purpose

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Bakery Products: Science And Technology (Pb 2014) - Hui Y.H.
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Hui Y.H.:
Bakery Products: Science And Technology (Pb 2014) - Paperback

2014, ISBN: 9780813801872

ID: 908326597

Paperback. This is a Paperback International Edition With ShrinkWrap. Different ISBN and Front cover,have same content as US edition Excellent Quality with Shrink Wrap .English language.Perfect condition.Quick Delivery by DHL, FedEx and USPS. Please contact us for any questions regarding this book. Excellent Customer Service for your satisfaction.!!

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Details of the book
Bakery Products: Science and Technology
Author:

Nip, Wai-Kit

Title:

Bakery Products: Science and Technology

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 05.04.2007 12:53:37
Book found last time on 07.12.2016 08:36:33
ISBN/EAN: 9780813801872

ISBN - alternate spelling:
0-8138-0187-7, 978-0-8138-0187-2

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