Sahin serpil (78 risultati)

Condizione: good. May show signs of wear, highlighting, writing, and previous use. This item may be a former library book with typical markings. No guarantee on products that contain supplements Your satisfaction is 100% guaranteed. Twenty-five year bookseller with shipments to over fifty million happy customers.…

hardcover. Condizione: Good. 2006th Edition. Ships in a BOX from Central Missouri! May not include working access code. Will not include dust jacket. Has used sticker(s) and some writing or highlighting. UPS shipping for most packages, (Priority Mail for AK/HI/APO/PO Boxes).

Condizione: New. pp. 272.

Condizione: New. pp. 272 126 Illus.

Condizione: Very Good. Pages intact with possible writing/highlighting. Binding strong with minor wear. Dust jackets/supplements may not be included. Stock photo provided. Product includes identifying sticker. Better World Books: Buy Books. Do Good.

hardcover. Condizione: New. 2006th Edition. Ships in a BOX from Central Missouri! UPS shipping for most packages, (Priority Mail for AK/HI/APO/PO Boxes).

Condizione: New. pp. 272.

PF. Condizione: New.

Condizione: New.

Condizione: As New. Unread book in perfect condition.

Condizione: New.

Condizione: New.

Condizione: New. pp. 272.

Condizione: New. In English.

Condizione: New. pp. 272 126 Illus.

Condizione: New.

Paperback. Condizione: new. Paperback. Most baking books do not focus on the simultaneous heat and mass transfer that occurs in the baking process, thereby ignoring a fundamental facet of process and product development. Addressing the engineering and science elements often ignored in current baking books, Food Engineering Aspects of Baking Sweet Goods explores important topics in understanding the baking process and reviews recent technological advances.With contributions from various international authorities on food science, engineering, and technology, the book covers the rheology of cake batter and cookie dough, cake emulsions, the physical and thermal properties of sweet goods, and heat and mass transfer during baking. It also presents the science of soft wheat products, including the quality of soft wheat, the functions of ingredients in the baking of sweet goods, and the chemical reactions during processing. In addition, the contributors discuss cake and cookie technologies as well as recent advances in baking soft wheat products. The final chapter examines the nutritional issues of consuming fats and sugars and presents general strategies for substituting fats and sugars in baked products. Taking an engineering approach to the field, this volume delineates the complex food process of baking, from ingredients to production to finished product. Shipping may be from multiple locations in the US or from the UK, depending on stock availability.…

Condizione: New. pp. 304.

hardcover. Condizione: New. In shrink wrap. Looks like an interesting title.

Paperback / softback. Condizione: New. New copy - Usually dispatched within 4 working days.

Condizione: New. In English.

Condizione: As New. Unread book in perfect condition.

Condizione: New.

Taschenbuch. Condizione: Neu. Druck auf Anfrage Neuware - Printed after ordering - This is the first textbook to provide a fundamental understanding of physical properties of foods. It covers information about the most important physical properties of foods by combining the knowledge of food science, physical chemistry, physics and engineering. Basic definitions and principles of physical properties are discussed as well as the importance of physical properties in the food industry and measurement methods. In addition, recent studies in physical properties are summarized. The material presented is helpful for students to understand the relationship between physical and functional properties of raw, semi-finished, and processed food in order to obtain products with desired shelf-life and quality. Each chapter provides examples and problems, which teach students to analyze experimental data to generate practical information.…

Condizione: New.

Condizione: New. pp. 304.

Condizione: New. pp. 304.

Condizione: New. 2019. 1st Edition. paperback. . . . . .

Paperback. Condizione: Brand New. 272 pages. 10.00x7.00x0.62 inches. In Stock.

Taschenbuch. Condizione: Neu. Physical Properties of Foods | Serpil Sahin (u. a.) | Taschenbuch | Food Science Text Series | xiv | Englisch | 2010 | Springer | EAN 9781441921543 | Verantwortliche Person für die EU: Springer Verlag GmbH, Tiergartenstr. 17, 69121 Heidelberg, juergen[dot]hartmann[at]springer[dot]com | Anbieter: preigu. …