9780081025192 - breadmaking: improving quality (14 risultati)
Lingua: Inglese
Editore: Elsevier, 2020
Serie: Woodhead Publishing Series in Food Science, Technology and Nutrition, Libro 270 di 301. Libro 270 di 301 - Woodhead Publishing Series in Food Science, Technology and Nutrition
- Brossura
Da: Majestic Books, Hounslow, Regno UnitoMajestic Books
Contatta il venditoreVenditore con 4 stelleCondizione: Nuovo
EUR 309,81
EUR 7,63 spedizioneSpedito da Regno Unito a U.S.A.Quantità: 3 disponibili
Condizione: New. pp. 832.
Lingua: Inglese
Editore: Elsevier, 2020
Serie: Woodhead Publishing Series in Food Science, Technology and Nutrition, Libro 270 di 301. Libro 270 di 301 - Woodhead Publishing Series in Food Science, Technology and Nutrition
- Brossura
Da: Books Puddle, New York, NY, U.S.A.Books Puddle
Contatta il venditoreVenditore con 4 stelleCondizione: Nuovo
EUR 325,29
EUR 3,50 spedizioneSpedito in U.S.A.Quantità: 3 disponibili
Condizione: New. pp. 832.
Altre immaginiLingua: Inglese
Editore: Elsevier Inc, 2020
Serie: Woodhead Publishing Series in Food Science, Technology and Nutrition, Libro 270 di 301. Libro 270 di 301 - Woodhead Publishing Series in Food Science, Technology and Nutrition
- Brossura
Da: preigu, Osnabrück, Germaniapreigu
Contatta il venditoreVenditore con 5 stelleCondizione: Nuovo
EUR 261,20
EUR 70,00 spedizioneSpedito da Germania a U.S.A.Quantità: 5 disponibili
Taschenbuch. Condizione: Neu. Breadmaking | Improving Quality | Stanley P. Cauvain | Taschenbuch | Einband - flex.(Paperback) | Englisch | 2020 | Elsevier Inc | EAN 9780081025192 | Verantwortliche Person für die EU: Libri GmbH, Europaallee 1, 36244 Bad Hersfeld, gpsr[at]libri[dot]de | Anbieter: preigu.
Lingua: Inglese
Editore: Elsevier, 2020
Serie: Woodhead Publishing Series in Food Science, Technology and Nutrition, Libro 270 di 301. Libro 270 di 301 - Woodhead Publishing Series in Food Science, Technology and Nutrition
- Brossura
Da: Biblios, frankfurt am main, HESSE, GermaniaBiblios
Contatta il venditoreVenditore con 4 stelleCondizione: Nuovo
EUR 339,52
EUR 9,95 spedizioneSpedito da Germania a U.S.A.Quantità: 3 disponibili
Condizione: New. pp. 832.
Lingua: Inglese
Editore: Woodhead Publishing, 2020
Serie: Woodhead Publishing Series in Food Science, Technology and Nutrition, Libro 270 di 301. Libro 270 di 301 - Woodhead Publishing Series in Food Science, Technology and Nutrition
- Brossura
Da: GreatBookPrices, Columbia, MD, U.S.A.GreatBookPrices
Contatta il venditoreVenditore con 5 stelleCondizione: Nuovo
EUR 368,06
EUR 2,31 spedizioneSpedito in U.S.A.Quantità: Più di 20 disponibili
Condizione: New.
Lingua: Inglese
Editore: Woodhead Publishing, 2020
Serie: Woodhead Publishing Series in Food Science, Technology and Nutrition, Libro 270 di 301. Libro 270 di 301 - Woodhead Publishing Series in Food Science, Technology and Nutrition
- Brossura
Da: GreatBookPricesUK, Woodford Green, Regno UnitoGreatBookPricesUK
Contatta il venditoreVenditore con 5 stelleCondizione: Nuovo
EUR 368,37
EUR 17,61 spedizioneSpedito da Regno Unito a U.S.A.Quantità: Più di 20 disponibili
Condizione: New.
Lingua: Inglese
Editore: Woodhead Publishing, 2020
Serie: Woodhead Publishing Series in Food Science, Technology and Nutrition, Libro 270 di 301. Libro 270 di 301 - Woodhead Publishing Series in Food Science, Technology and Nutrition
- Brossura
Da: Ria Christie Collections, Uxbridge, Regno UnitoRia Christie Collections
Contatta il venditoreVenditore con 5 stelleCondizione: Nuovo
EUR 381,77
EUR 14,06 spedizioneSpedito da Regno Unito a U.S.A.Quantità: Più di 20 disponibili
Condizione: New. In.
Lingua: Inglese
Editore: Woodhead Publishing, 2020
Serie: Woodhead Publishing Series in Food Science, Technology and Nutrition, Libro 270 di 301. Libro 270 di 301 - Woodhead Publishing Series in Food Science, Technology and Nutrition
- Brossura
Da: GreatBookPrices, Columbia, MD, U.S.A.GreatBookPrices
Contatta il venditoreVenditore con 5 stelleCondizione: Usato - Come nuovo
EUR 422,73
EUR 2,31 spedizioneSpedito in U.S.A.Quantità: Più di 20 disponibili
Condizione: As New. Unread book in perfect condition.
Lingua: Inglese
Editore: Woodhead Publishing, 2020
Serie: Woodhead Publishing Series in Food Science, Technology and Nutrition, Libro 270 di 301. Libro 270 di 301 - Woodhead Publishing Series in Food Science, Technology and Nutrition
- Brossura
Da: GreatBookPricesUK, Woodford Green, Regno UnitoGreatBookPricesUK
Contatta il venditoreVenditore con 5 stelleCondizione: Usato - Come nuovo
EUR 420,42
EUR 17,61 spedizioneSpedito da Regno Unito a U.S.A.Quantità: Più di 20 disponibili
Condizione: As New. Unread book in perfect condition.
Lingua: Inglese
Editore: Elsevier Science, 2020
Serie: Woodhead Publishing Series in Food Science, Technology and Nutrition, Libro 270 di 301. Libro 270 di 301 - Woodhead Publishing Series in Food Science, Technology and Nutrition
- Brossura
Da: moluna, Greven, Germaniamoluna
Contatta il venditoreVenditore con 5 stelleCondizione: Nuovo
EUR 395,24
EUR 48,99 spedizioneSpedito da Germania a U.S.A.Quantità: Più di 20 disponibili
Condizione: New. Discusses dough development and bread ingredients, with new chapters on flour lipids and improving the nutrition and dietary quality of breads Comprehensively updated and revised coverage, outlines the latest developments in breadmaking sc.
Lingua: Inglese
Editore: Woodhead Publishing, 2020
Serie: Woodhead Publishing Series in Food Science, Technology and Nutrition, Libro 270 di 301. Libro 270 di 301 - Woodhead Publishing Series in Food Science, Technology and Nutrition
- Brossura
- Print on Demand
Da: Brook Bookstore On Demand, Napoli, NA, ItaliaBrook Bookstore On Demand
Contatta il venditoreVenditore con 5 stelleCondizione: Nuovo
EUR 266,62
EUR 11,00 spedizioneSpedito da Italia a U.S.A.Quantità: Più di 20 disponibili
Condizione: new. Questo è un articolo print on demand.
Lingua: Inglese
Editore: Woodhead Pub Ltd, 2020
Serie: Woodhead Publishing Series in Food Science, Technology and Nutrition, Libro 270 di 301. Libro 270 di 301 - Woodhead Publishing Series in Food Science, Technology and Nutrition
- Brossura
- Print on Demand
Da: Revaluation Books, Exeter, Regno UnitoRevaluation Books
Contatta il venditoreVenditore con 5 stelleCondizione: Nuovo
EUR 319,41
EUR 17,61 spedizioneSpedito da Regno Unito a U.S.A.Quantità: 2 disponibili
Paperback. Condizione: Brand New. 3rd edition. 747 pages. 8.75x5.75x1.25 inches. In Stock. This item is printed on demand.
Lingua: Inglese
Editore: Elsevier Science & Technology, Woodhead Publishing, 2020
Serie: Woodhead Publishing Series in Food Science, Technology and Nutrition, Libro 270 di 301. Libro 270 di 301 - Woodhead Publishing Series in Food Science, Technology and Nutrition
- Brossura
- Print on Demand
Da: BuchWeltWeit Ludwig Meier e.K., Bergisch Gladbach, GermaniaBuchWeltWeit Ludwig Meier e.K.
Contatta il venditoreVenditore con 5 stelleCondizione: Nuovo
EUR 305,00
EUR 23,00 spedizioneSpedito da Germania a U.S.A.Quantità: 2 disponibili
Taschenbuch. Condizione: Neu. This item is printed on demand - it takes 3-4 days longer - Neuware -Bread Making: Improving Quality quickly established itself as an essential purchase for baking professionals and researchers in this area. Fully revised and updated and with new chapters on Flour Lipids, and the dietary and nutriti…onal quality of bread, this new edition provides readers with the information they need on the latest developments in bread making science and practice The book opens with two introductory chapters providing an overview of the breadmaking process. Part one focuses on the impacts of wheat and flour quality on bread, covering topics such as wheat chemistry, wheat starch structure, grain quality assessment, milling and wheat breeding. Part two covers dough development and bread ingredients, with chapters on dough aeration and rheology, the use of redox agents and enzymes in breadmaking and water control, among other topics. In part three, the focus shifts to bread sensory quality, shelf life and safety. Topics covered include bread aroma, staling and contamination. Finally, part four looks at particular bread products such as high fiber breads, those made from partially baked and frozen dough and those made from non-wheat flours With its distinguished editor and international team of contributors, Bread Making: Improving Quality, Third Edition, continues to serve as the standard reference for researchers and professionals in the bread industry and all those involved in academic research on breadmaking science and practice. Englisch.
Lingua: Inglese
Editore: Elsevier Science & Technology, Woodhead Publishing, 2020
Serie: Woodhead Publishing Series in Food Science, Technology and Nutrition, Libro 270 di 301. Libro 270 di 301 - Woodhead Publishing Series in Food Science, Technology and Nutrition
- Brossura
- Print on Demand
Da: AHA-BUCH GmbH, Einbeck, GermaniaAHA-BUCH GmbH
Contatta il venditoreVenditore con 5 stelleCondizione: Nuovo
EUR 333,63
EUR 66,10 spedizioneSpedito da Germania a U.S.A.Quantità: 2 disponibili
Taschenbuch. Condizione: Neu. nach der Bestellung gedruckt Neuware - Printed after ordering - Bread Making: Improving Quality quickly established itself as an essential purchase for baking professionals and researchers in this area. Fully revised and updated and with new chapters on Flour Lipids, and the dietary and nutritional…quality of bread, this new edition provides readers with the information they need on the latest developments in bread making science and practice The book opens with two introductory chapters providing an overview of the breadmaking process. Part one focuses on the impacts of wheat and flour quality on bread, covering topics such as wheat chemistry, wheat starch structure, grain quality assessment, milling and wheat breeding. Part two covers dough development and bread ingredients, with chapters on dough aeration and rheology, the use of redox agents and enzymes in breadmaking and water control, among other topics. In part three, the focus shifts to bread sensory quality, shelf life and safety. Topics covered include bread aroma, staling and contamination. Finally, part four looks at particular bread products such as high fiber breads, those made from partially baked and frozen dough and those made from non-wheat flours With its distinguished editor and international team of contributors, Bread Making: Improving Quality, Third Edition, continues to serve as the standard reference for researchers and professionals in the bread industry and all those involved in academic research on breadmaking science and practice.
