Articoli correlati a Functional Additives for Bakery Foods
Sinossi
This book surveys the functions and applications of additives used in baked foods at relatively low levels, details their reaction mechanisms and describes their technological effects, including how each additive helps to create high-quality baked products. Coverage includes oxidants, reductants and mix reducers, surfacants, emulsifiers and dough strengtheners, chemical leavenings, yeast, and gluten and gums. The author presents product applications and covers such important new areas as high fibre breads, enzymes in baking, the use of emulsifiers and vital wheat gluten manufacture.
Le informazioni nella sezione "Riassunto" possono far riferimento a edizioni diverse di questo titolo.
Product Description
Book by Stauffer Clyde E
Le informazioni nella sezione "Su questo libro" possono far riferimento a edizioni diverse di questo titolo.
Risultati della ricerca per Functional Additives for Bakery Foods
Foto dell'editore
Functional Additives for Bakery Foods
Da: ThriftBooks-Atlanta, AUSTELL, GA, U.S.A.
Valutazione del venditore 5 su 5 stelle
Hardcover. Condizione: Good. No Jacket. Pages can have notes/highlighting. Spine may show signs of wear. ~ ThriftBooks: Read More, Spend Less. Codice articolo G0442003536I3N00
Compra usato
EUR 72,08
Spedizione gratuita
Spedito in U.S.A.
Spedito in U.S.A.
Quantità: 1 disponibili
Foto dell'editore
Functional Additives for Bakery Foods (AVI Books)
Editore:
Springer-Verlag Publishing, 1995
ISBN 10: 0442003536
ISBN 13: 9780442003531
Antico o usato
Rilegato
Da: Salish Sea Books, Bellingham, WA, U.S.A.
Valutazione del venditore 5 su 5 stelle
Condizione: Good. Good in a Good++ dust jacket; Hardcover; Dust jacket is clean and intact with just minor edgewear, and has not been price-clipped (Now fitted with a new, Brodart jacket protector); Light wear to the boards; There is handwriting to the bottom textblock edge while the top and right textblock edges are unblemished; The endpapers and text pages are all clean and unmarked; The binding is excellent with a straight spine; This book will be shipped in a sturdy cardboard box with foam padding; Medium Format (8.5" - 9.75" tall); 1.3 lbs; Brown dust jacket with title in white lettering; 1995, Springer-Verlag Publishing; 287 pages; "Functional Additives for Bakery Foods (AVI Books)," by Clyde E. Stauffer. Codice articolo SKU-0048AF03503016
Compra usato
EUR 70,91
Spedizione EUR 4,30
Spedito in U.S.A.
Spedito in U.S.A.
Quantità: 1 disponibili
Foto dell'editore
Functional Additives for Bakery Foods (AVI Books)
Da: Ria Christie Collections, Uxbridge, Regno Unito
Valutazione del venditore 5 su 5 stelle
Condizione: New. In. Codice articolo ria9780442003531_new
Compra nuovo
EUR 189,78
Spedizione EUR 13,94
Spedito da Regno Unito a U.S.A.
Spedito da Regno Unito a U.S.A.
Quantità: Più di 20 disponibili
Immagini fornite dal venditore
Functional Additives for Bakery Foods
Print on DemandDa: moluna, Greven, Germania
Valutazione del venditore 5 su 5 stelle
Condizione: New. Dieser Artikel ist ein Print on Demand Artikel und wird nach Ihrer Bestellung fuer Sie gedruckt. InhaltsverzeichnisOxidants. Reductants and mix reducers. Emulsifiers and dough strengtheners. Enzymes. High molecular weight additives. Leavening agents. Individual baked food products.KlappentextThis book sur. Codice articolo 5916480
Compra nuovo
EUR 162,51
Spedizione EUR 48,99
Spedito da Germania a U.S.A.
Spedito da Germania a U.S.A.
Quantità: Più di 20 disponibili
Immagini fornite dal venditore
Functional Additives for Bakery Foods
Print on DemandDa: BuchWeltWeit Ludwig Meier e.K., Bergisch Gladbach, Germania
Valutazione del venditore 5 su 5 stelle
Buch. Condizione: Neu. This item is printed on demand - it takes 3-4 days longer - Neuware -This book surveys the functions and applications of additives used in baked foods at relatively low levels, details their reaction mechanisms and describes their technological effects, including how each additive helps to create high-quality baked products. Coverage includes oxidants, reductants and mix reducers, surfacants, emulsifiers and dough strengtheners, chemical leavenings, yeast, and gluten and gums. The author presents product applications and covers such important new areas as high fibre breads, enzymes in baking, the use of emulsifiers and vital wheat gluten manufacture. 292 pp. Englisch. Codice articolo 9780442003531
Compra nuovo
EUR 192,59
Spedizione EUR 23,00
Spedito da Germania a U.S.A.
Spedito da Germania a U.S.A.
Quantità: 2 disponibili
Immagini fornite dal venditore
Functional Additives for Bakery Foods
Print on DemandDa: preigu, Osnabrück, Germania
Valutazione del venditore 5 su 5 stelle
Buch. Condizione: Neu. Functional Additives for Bakery Foods | Clyde E. Stauffer | Buch | Einband - fest (Hardcover) | Englisch | 1995 | Copernicus | EAN 9780442003531 | Verantwortliche Person für die EU: Springer Heidelberg, Tiergartenstr. 17, 69121 Heidelberg, buchhandel-buch[at]springer[dot]com | Anbieter: preigu Print on Demand. Codice articolo 106870691
Compra nuovo
EUR 168,50
Spedizione EUR 70,00
Spedito da Germania a U.S.A.
Spedito da Germania a U.S.A.
Quantità: 5 disponibili
Immagini fornite dal venditore
Functional Additives for Bakery Foods
Print on DemandDa: AHA-BUCH GmbH, Einbeck, Germania
Valutazione del venditore 5 su 5 stelle
Buch. Condizione: Neu. nach der Bestellung gedruckt Neuware - Printed after ordering - This book surveys the functions and applications of additives used in baked foods at relatively low levels, details their reaction mechanisms and describes their technological effects, including how each additive helps to create high-quality baked products. Coverage includes oxidants, reductants and mix reducers, surfacants, emulsifiers and dough strengtheners, chemical leavenings, yeast, and gluten and gums. The author presents product applications and covers such important new areas as high fibre breads, enzymes in baking, the use of emulsifiers and vital wheat gluten manufacture. Codice articolo 9780442003531
Compra nuovo
EUR 208,07
Spedizione EUR 30,50
Spedito da Germania a U.S.A.
Spedito da Germania a U.S.A.
Quantità: 1 disponibili
Immagini fornite dal venditore
Functional Additives for Bakery Foods
Editore:
Springer US, Copernicus Dez 1995, 1995
ISBN 10: 0442003536
ISBN 13: 9780442003531
Nuovo
Rilegato
Da: buchversandmimpf2000, Emtmannsberg, BAYE, Germania
Valutazione del venditore 5 su 5 stelle
Buch. Condizione: Neu. This item is printed on demand - Print on Demand Titel. Neuware -This book surveys the functions and applications of additives used in baked foods at relatively low levels, details their reaction mechanisms and describes their technological effects, including how each additive helps to create high-quality baked products. Coverage includes oxidants, reductants and mix reducers, surfacants, emulsifiers and dough strengtheners, chemical leavenings, yeast, and gluten and gums. The author presents product applications and covers such important new areas as high fibre breads, enzymes in baking, the use of emulsifiers and vital wheat gluten manufacture.Springer-Verlag GmbH, Tiergartenstr. 17, 69121 Heidelberg 292 pp. Englisch. Codice articolo 9780442003531
Compra nuovo
EUR 192,59
Spedizione EUR 60,00
Spedito da Germania a U.S.A.
Spedito da Germania a U.S.A.
Quantità: 1 disponibili
Edizione Internazionale
FUNCTIONAL ADDITIVES FOR BAKERY FOODS (HB 1991)
Edizione InternazionaleDa: UK BOOKS STORE, London, LONDO, Regno Unito
Valutazione del venditore 5 su 5 stelle
Condizione: New. Brand New! Fast Delivery This is an International Edition and ship within 24-48 hours. Deliver by FedEx and Dhl, & Aramex, UPS, & USPS and we do accept APO and PO BOX Addresses. Order can be delivered worldwide within 6-10 days and we do have flat rate for up to 2LB. Extra shipping charges will be requested if the Book weight is more than 5 LB. This Item May be shipped from India, United states & United Kingdom. Depending on your location and availability. Codice articolo Cvs 9780442003531
Compra nuovo
EUR 280,83
Spedizione gratuita
Spedito da Regno Unito a U.S.A.
Spedito da Regno Unito a U.S.A.
Quantità: 1 disponibili
Foto dell'editore
Functional Additives for Bakery Foods (AVI Books)
Da: Mispah books, Redhill, SURRE, Regno Unito
Valutazione del venditore 4 su 5 stelle
Hardcover. Condizione: Like New. LIKE NEW. SHIPS FROM MULTIPLE LOCATIONS. book. Codice articolo ERICA77304420035366
Compra usato
EUR 272,11
Spedizione EUR 29,10
Spedito da Regno Unito a U.S.A.
Spedito da Regno Unito a U.S.A.
Quantità: 1 disponibili