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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 - libro usado

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… Más…

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Bakery Products Science and Technology - Wai-Kit Nip
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Wai-Kit Nip:

Bakery Products Science and Technology - libro nuevo

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… Más…

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Bakery Products - Y. H. Hui
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Y. H. Hui:
Bakery Products - encuadernado, tapa blanda

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… Más…

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Bakery Products: Science and Technology
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Bakery Products: Science and Technology - libro nuevo

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… Más…

No. 9780813801872. Gastos de envío: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 - encuadernado, tapa blanda

ISBN: 9780813801872

hardback, [PU: Iowa State University Press]

  - in stock. Gastos de envío:Usually dispatched within 7 days. (EUR 0.00) Blackwells.co.uk
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Detalles del libro
Bakery Products: Science and Technology
Autor:
Título:
ISBN:

0813801877


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.

Detalles del libro - Bakery Products: Science and Technology


EAN (ISBN-13): 9780813801872
ISBN (ISBN-10): 0813801877
Tapa dura
Tapa blanda
Año de publicación: 2006
Editorial: BLACKWELL PUB PROFESSIONAL
592 Páginas
Peso: 1,383 kg
Idioma: eng/Englisch

Libro en la base de datos desde 2007-04-05T12:53:37+02:00 (Madrid)
Página de detalles modificada por última vez el 2020-06-10T09:35:22+02:00 (Madrid)
ISBN/EAN: 0813801877

ISBN - escritura alterna:
0-8138-0187-7, 978-0-8138-0187-2
Mode alterno de escritura y términos de búsqueda relacionados:
Autor del libro: ingrid frödert, kit, hui, leyn
Título del libro: science and technology, technology products science bakery 2014

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