ISBN 10: 0412081113 / ISBN 13: 9780412081118
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This Book is in Good Condition. Clean Copy With Light Amount of Wear. 100% Guaranteed. Summary: . a useful resource for anybody engaged in the manufacture & development of flatbread."-Food Technology. This comprehensive reference provides a complete overview of flat bread, the most widely consumed bread type in the world. It brings together in-depth knowledge of the technology of flat bread production covering a wide range of topics, from the historic background of wheat, corn, rye, rice, barley, sorghum & millet cultivation to advanced research findings on flat bread technology. The author, a leading expert in the field, introduces a wealth of detailed information on flat bread technology, including: specific ingredients, formulations, production techniques, equipment requirements, quality assessment & shelf life of the final product . Both single & double layered products are explored providing developers with a thorough understanding of flat bread products from around the world & the opportunity to expand existing product lines. Special features of the text include: processing methods of over 45 types of flat breads, including pizza, pita, corn & wheat flour tortillas, foccacia, matzo, rye breads' dosai & injera; theory & practice of sourdough production; technology of synthetic & naturally occurring emulsifiers, & their applications in food & flat bread industries; & a multitude of illustrations of breads & processing steps, names & addresses of over 90 suppliers of ingredients & machinery used in the production of flat breads in United States & Canada.\x0D\x0AFlat Bread Technology is a welcome & invaluable resource to all those interested in the technical, scientific & historical background of flat breads; from the breeders of wheat & other cereal grains to technical personnel & suppliers of ingredients to milling & baking companies. It will also serve as an excellent guide to students attending baking schools & cereal & food institutions. Codice inventario libreria

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Riassunto: ... a useful resource for anybody engaged in the manufacture and development of flatbread.'-Food Technology. This comprehensive reference provides a complete overview of flat bread, the most widely consumed bread type in the world. It brings together in-depth knowledge of the technology of flat bread production covering a wide range of topics, from the historic background of wheat, corn, rye, rice, barley, sorghum and millet cultivation to advanced research findings on flat bread technology. The author, a leading expert in the field, introduces a wealth of detailed information on flat bread technology, including: specific ingredients, formulations, production techniques, equipment requirements, quality assessment and shelf life of the final product . Both single and double layered products are explored providing developers with a thorough understanding of flat bread products from around the world and the opportunity to expand existing product lines. Special features of the text include: processing methods of over 45 types of flat breads, including pizza, pita, corn and wheat flour tortillas, foccacia, matzo, rye breads' dosai and injera; theory and practice of sourdough production; technology of synthetic and naturally occurring emulsifiers, and their applications in food and flat bread industries; and a multitude of illustrations of breads and processing steps, names and addresses of over 90 suppliers of ingredients and machinery used in the production of flat breads in United States and Canada. Flat Bread Technology is a welcome and invaluable resource to all those interested in the technical, scientific and historical background of flat breads; from the breeders of wheat and other cereal grains to technical personnel and suppliers of ingredients to milling and baking companies. It will also serve as an excellent guide to students attending baking schools and cereal and food institutions.

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Qarooni, Jalal
Editore: Springer (1996)
ISBN 10: 0412081113 ISBN 13: 9780412081118
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Descrizione libro Springer, 1996. Hardcover. Condizione libro: Very Good. Ex-library copy with usual markings. Codice libro della libreria mon0001518923

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Jalal Qarooni
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Descrizione libro Springer 1996-05-15, 1996. Hardcover. Condizione libro: good. 1st. 0412081113. Codice libro della libreria 508508

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Descrizione libro Springer, 2017. Hardcover. Condizione libro: New. This item is printed on demand. Codice libro della libreria P110412081113

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Descrizione libro Springer. Hardcover. Condizione libro: New. 0412081113 New Condition. Codice libro della libreria NEW6.3077840

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Descrizione libro Springer, 1996. Hardcover. Condizione libro: New. book. Codice libro della libreria 0412081113

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J. Qarooni
Editore: Chapman and Hall, United Kingdom (1996)
ISBN 10: 0412081113 ISBN 13: 9780412081118
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Descrizione libro Chapman and Hall, United Kingdom, 1996. Hardback. Condizione libro: New. 1996 ed.. Language: English . This book usually ship within 10-15 business days and we will endeavor to dispatch orders quicker than this where possible. Brand New Book. .a useful resource for anybody engaged in the manufacture and development of flatbread. -Food Technology. This comprehensive reference provides a complete overview of flat bread, the most widely consumed bread type in the world. It brings together in-depth knowledge of the technology of flat bread production covering a wide range of topics, from the historic background of wheat, corn, rye, rice, barley, sorghum and millet cultivation to advanced research findings on flat bread technology. The author, a leading expert in the field, introduces a wealth of detailed information on flat bread technology, including: specific ingredients, formulations, production techniques, equipment requirements, quality assessment and shelf life of the final product . Both single and double layered products are explored providing developers with a thorough understanding of flat bread products from around the world and the opportunity to expand existing product lines.Special features of the text include: processing methods of over 45 types of flat breads, including pizza, pita, corn and wheat flour tortillas, foccacia, matzo, rye breads dosai and injera; theory and practice of sourdough production; technology of synthetic and naturally occurring emulsifiers, and their applications in food and flat bread industries; and a multitude of illustrations of breads and processing steps, names and addresses of over 90 suppliers of ingredients and machinery used in the production of flat breads in United States and Canada. Flat Bread Technology is a welcome and invaluable resource to all those interested in the technical, scientific and historical background of flat breads; from the breeders of wheat and other cereal grains to technical personnel and suppliers of ingredients to milling and baking companies. It will also serve as an excellent guide to students attending baking schools and cereal and food institutions. Codice libro della libreria LIE9780412081118

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Qarooni, Jalal
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Descrizione libro Springer, 2016. Paperback. Condizione libro: New. PRINT ON DEMAND Book; New; Publication Year 2016; Not Signed; Fast Shipping from the UK. No. book. Codice libro della libreria ria9780412081118_lsuk

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Qarooni, Jalal
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Descrizione libro Chapman & Hall, Ltd., New York, 1996. Hardcover. First Edition; First Printing. Very Good in boards. ; 0.69 x 9.28 x 6.4 Inches; 206 pages. Codice libro della libreria 48787

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Descrizione libro Springer, 1996. Condizione libro: New. This item is printed on demand for shipment within 3 working days. Codice libro della libreria LP9780412081118

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Descrizione libro Chapman and Hall, 1996. HRD. Condizione libro: New. New Book.Shipped from US within 10 to 14 business days.THIS BOOK IS PRINTED ON DEMAND. Established seller since 2000. Codice libro della libreria IP-9780412081118

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