Articoli correlati a The Science of Cookie and Cracker Production
Sinossi
A comprehensive and up-to-date review of literature on the science of cookie and cracker manufacture. It explains the cookie and cracker making process from the viewpoint of a chemist and physicist, rather than a technologist, and provides a thorough understanding of the fundamental principles of the cookie and cracker baking process. The contributors cover topics such as structure-function relationships of bakery ingredients, rheological properties and microstructure of cookie and cracker doughs, sheeting and laminating, mathematical modeling of baking ovens, nonenzymatic browning, and objective assessment of cookie and cracker texture. Annotation copyright Book News, Inc. Portland, Or.
Le informazioni nella sezione "Riassunto" possono far riferimento a edizioni diverse di questo titolo.
Risultati della ricerca per The Science of Cookie and Cracker Production
Foto dell'editore
The Science of Cookie and Cracker Production
Da: Anybook.com, Lincoln, Regno Unito
Valutazione del venditore 5 su 5 stelle
Condizione: Good. This is an ex-library book and may have the usual library/used-book markings inside.This book has hardback covers. In good all round condition. Please note the Image in this listing is a stock photo and may not match the covers of the actual item,950grams, ISBN:9780442004606. Codice articolo 9988078
Compra usato
EUR 82,84
Spedizione EUR 15,43
Spedito da Regno Unito a U.S.A.
Spedito da Regno Unito a U.S.A.
Quantità: 1 disponibili
Foto dell'editore
Science of Cookie and Cracker Production
Da: Mispah books, Redhill, SURRE, Regno Unito
Valutazione del venditore 4 su 5 stelle
Hardcover. Condizione: Very Good. Very Good .Ships From Multiple Locations. book. Codice articolo ERICA79104420046055
Compra usato
EUR 263,32
Spedizione EUR 29,59
Spedito da Regno Unito a U.S.A.
Spedito da Regno Unito a U.S.A.
Quantità: 1 disponibili