ISBN: 9780470276327
Science and Technology While thousands of books on baking are in print aimed at food service operators, culinary art instruction, and consumers, relatively few professional publications e… More...
Rheinberg-Buch.de Ebook, Englisch, Neuware Shipping costs:Ab 20¤ Versandkostenfrei in Deutschland, Sofort lieferbar, DE. (EUR 0.00) Details... |
2008, ISBN: 9780470276327
While thousands of books on baking are in print aimed at foodservice operators, culinary art instruction, and consumers, relatively few professional publications exist that cover thescien… More...
hive.co.uk MPN: , SKU 5577059 Shipping costs:zzgl. Versandkosten, plus shipping costs Details... |
ISBN: 9780470276327
Science and Technology While thousands of books on baking are in print aimed at food service operators, culinary art instruction, and consumers, relatively few professional publications e… More...
Rheinberg-Buch.de Shipping costs:Ab 20¤ Versandkostenfrei in Deutschland, Sofort lieferbar, DE. (EUR 0.00) Details... |
2008, ISBN: 9780470276327
Science and Technology, [ED: 1], 1. Auflage, eBook Download (PDF), eBooks, [PU: John Wiley & Sons]
lehmanns.de Shipping costs:Download sofort lieferbar, , Versandkostenfrei innerhalb der BRD (EUR 0.00) Details... |
ISBN: 9780470276327
Digital Download, Produktgruppe: Digital Book Service, Food & Drink, Subjects, Books, [PU: Wiley]
amazon.co.uk |
ISBN: 9780470276327
Science and Technology While thousands of books on baking are in print aimed at food service operators, culinary art instruction, and consumers, relatively few professional publications e… More...
2008, ISBN: 9780470276327
While thousands of books on baking are in print aimed at foodservice operators, culinary art instruction, and consumers, relatively few professional publications exist that cover thescien… More...
ISBN: 9780470276327
Science and Technology While thousands of books on baking are in print aimed at food service operators, culinary art instruction, and consumers, relatively few professional publications e… More...
2008, ISBN: 9780470276327
Science and Technology, [ED: 1], 1. Auflage, eBook Download (PDF), eBooks, [PU: John Wiley & Sons]
ISBN: 9780470276327
Digital Download, Produktgruppe: Digital Book Service, Food & Drink, Subjects, Books, [PU: Wiley]
Bibliographic data of the best matching book
Author: | |
Title: | |
ISBN: |
Details of the book - Bakery Products: Science and Technology
EAN (ISBN-13): 9780470276327
ISBN (ISBN-10): 0470276320
Publishing year: 2008
Publisher: Wiley, J
586 Pages
Language: eng/Englisch
Book in our database since 2009-03-04T06:03:37-05:00 (New York)
Detail page last modified on 2024-03-22T07:05:28-04:00 (New York)
ISBN/EAN: 0470276320
ISBN - alternate spelling:
0-470-27632-0, 978-0-470-27632-7
Alternate spelling and related search-keywords:
Book author: cork, hui, cross, leyn
Book title: bakery products science and technology
Information from Publisher
Author: Y. H. Hui
Title: Bakery Products - Science and Technology
Publisher: John Wiley & Sons
586 Pages
Publishing year: 2008-02-29
Language: English
183,99 € (DE)
EA; E107; E-Book; Nonbooks, PBS / Biologie/Landwirtschaft, Gartenbau, Forstwirtschaft, Fischerei, Ernährung; Lebensmittel- und Getränketechnologie; Herstellung u. Verarbeitung von Lebensmitteln; Backwaren, Getreideerzeugnisse; Bakery & Cereals; Food Processing, Production & Manufacture; Food Science & Technology; Lebensmittelforschung u. -technologie; Herstellung u. Verarbeitung von Lebensmitteln; Backwaren, Getreideerzeugnisse
Contributor. Preface.. 1. Bakery Products: Science and Technology (H.-M. Lai andT.-C. Lin). Part I. Flours. 2. Wheat Flour Classification (O. M. Lukow). 3. Wheat Flour of the Third Millennium (L. De Bry). 4. Gluten (K. Khan and G. Nygard). 5. Rye (K.-H. Liukkonen, R.-L. Heinio, M.Salmenkallio-Marttila, K. Autio, K. Katina, and K.Poutanen). 6. Rice (C. M. Rosell and M. Gomez). Part II. Major Baking Ingredients. 7. Sweeteners (W.-K. Nip). 8. Eggs (V. Kiosseoglou and A. Paraskevopoulou). 9. Yeast (P. Gelinas). 10. Fat Replacers (V. Oreopoulou). 11. Water (C. Chieh). 12. Functional Additives (I. De Leyn). Part III. Principles of Baking. 13. Mixing, Dough Making, and Dough Makeup (N.Haegens). 14. Fermentation (C.-H. Yang). 15. Baking (M.-H. Chang). 16. Sensory Attributes of Bakery Products (R.-L.Heinio). Part IV. Bread. 17. Manufacture (W. Zhou and N. Therdthai). 18. Quality Control (S. S. Sahi, K. Little). 19. Enzymes in Breadmaking (H. Goesaert, K. Gebruers, C. M.Courtin, K. Brijs, and J. A. Delcour). 20. Sourdough (A. Diowksz and W. Ambroziak). 21. Frozen Dough (P. D. Ribotta, A. E. Leon, M. C.Anon). Part V. Special Products. 22. Cake Manufacture (F. D. Conforti). 23. Cracker Manufacture (T. Yoneya and W.-K. Nip). 24. Nonenzymatic Browning for Cookies, Crackers, and Biscuits(M. Villamiel). 25. Specialities from All Over the World (N.Haegens). 26. Dietetic Bakery Products (S. Chan). 27. Gluten-Free Cereal-Based Products (E. K. Arendt and M. M.Moore). 28. Muffins and Bagels (N. Cross). 29. Pretzel Production and Quality Control (K.Seetharaman). 30. Italian Bakery (M. A. Pagani, M. Lucisano, M.Mariotti)More/other books that might be very similar to this book
Latest similar book:
9780470277553 Bakery Products Science and Technology
< to archive...