9783848425181 - development of soy containing compound chocolates: work awarded by jnu scholarship di pandey, alka; singh, gurmukh; jain, s. c. (6 risultati)
- Altre immagini
- Brossura
Da: preigu, Osnabrück, Germaniapreigu
Contatta il venditoreVenditore con 5 stelleCondizione: Nuovo
EUR 66,50
EUR 70,00 spedizioneSpedito da Germania a U.S.A.Quantità: 5 disponibili
Taschenbuch. Condizione: Neu. Development of soy containing compound chocolates | Work awarded by JNU scholarship | Alka Pandey (u. a.) | Taschenbuch | 252 S. | Englisch | 2012 | LAP LAMBERT Academic Publishing | EAN 9783848425181 | Verantwortliche Person für die EU: preigu GmbH & Co. KG, Lengericher Landstr. 19, 49078 Osnabrück…, mail[at]preigu[dot]de | Anbieter: preigu.
- Brossura
Da: Mispah books, Redhill, SURRE, Regno UnitoMispah books
Contatta il venditoreVenditore con 4 stelleCondizione: Usato - Come nuovo
EUR 176,11
EUR 29,28 spedizioneSpedito da Regno Unito a U.S.A.Quantità: 1 disponibili
Paperback. Condizione: Like New. LIKE NEW. SHIPS FROM MULTIPLE LOCATIONS. book.
- Altre immagini
- 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 79,00
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 -Research work is useful for direct use of chocolate manufacturing food industries, having various formulations of chocolate. Good literature has been collected to explore the potential of various soy components as an ingredient for… chocolate. Food Product Development work. Research includes Study of physico-chemical characteristics of full fat soy flour, defatted soy flour, soy protein concentrate and soy protein isolate. Development of chocolate using different levels of full fat soy flour, defatted soy flour, soy protein concentrate and soy protein isolate as replacer of whole milk powder. Optimization of the level of stevia and mannitol blend as sugar replacer and soybean oil as cocoa butter replacer. Optimization of the level of soy lecithin in developed chocolates as an emulsifier. Study of the physico-chemical, microbiological and organoleptic characteristics of optimized products during storage. 252 pp. Englisch.
- Altre immagini
- Brossura
- Print on Demand
Da: moluna, Greven, Germaniamoluna
Contatta il venditoreVenditore con 5 stelleCondizione: Nuovo
EUR 63,42
EUR 48,99 spedizioneSpedito da Germania a U.S.A.Quantità: Più di 20 disponibili
Condizione: New. Dieser Artikel ist ein Print on Demand Artikel und wird nach Ihrer Bestellung fuer Sie gedruckt. Autor/Autorin: Pandey AlkaThe authoress, daughter of Mr. H. C. Pandey and Mrs. Kamla Pandey was born on August 7th, 1983 in Kichha, Uttarakhand,India. She has qualified ARS-NET exam twice, awarded by JNU scholarship,… attended more than 30 conferenc.
- Altre immagini
- Brossura
- Print on Demand
Da: buchversandmimpf2000, Emtmannsberg, BAYE, Germaniabuchversandmimpf2000
Contatta il venditoreVenditore con 5 stelleCondizione: Nuovo
EUR 79,00
EUR 60,00 spedizioneSpedito da Germania a U.S.A.Quantità: 1 disponibili
Taschenbuch. Condizione: Neu. This item is printed on demand - Print on Demand Titel. Neuware -Research work is useful for direct use of chocolate manufacturing food industries, having various formulations of chocolate. Good literature has been collected to explore the potential of various soy components as an ingredient for cho…colate. Food Product Development work. Research includes Study of physico-chemical characteristics of full fat soy flour, defatted soy flour, soy protein concentrate and soy protein isolate. Development of chocolate using different levels of full fat soy flour, defatted soy flour, soy protein concentrate and soy protein isolate as replacer of whole milk powder. Optimization of the level of stevia and mannitol blend as sugar replacer and soybean oil as cocoa butter replacer. Optimization of the level of soy lecithin in developed chocolates as an emulsifier. Study of the physico-chemical, microbiological and organoleptic characteristics of optimized products during storage.VDM Verlag, Dudweiler Landstraße 99, 66123 Saarbrücken 252 pp. Englisch.
- Altre immagini
- Brossura
- Print on Demand
Da: AHA-BUCH GmbH, Einbeck, GermaniaAHA-BUCH GmbH
Contatta il venditoreVenditore con 5 stelleCondizione: Nuovo
EUR 79,95
EUR 61,97 spedizioneSpedito da Germania a U.S.A.Quantità: 1 disponibili
Taschenbuch. Condizione: Neu. nach der Bestellung gedruckt Neuware - Printed after ordering - Research work is useful for direct use of chocolate manufacturing food industries, having various formulations of chocolate. Good literature has been collected to explore the potential of various soy components as an ingredient for choc…olate. Food Product Development work. Research includes Study of physico-chemical characteristics of full fat soy flour, defatted soy flour, soy protein concentrate and soy protein isolate. Development of chocolate using different levels of full fat soy flour, defatted soy flour, soy protein concentrate and soy protein isolate as replacer of whole milk powder. Optimization of the level of stevia and mannitol blend as sugar replacer and soybean oil as cocoa butter replacer. Optimization of the level of soy lecithin in developed chocolates as an emulsifier. Study of the physico-chemical, microbiological and organoleptic characteristics of optimized products during storage.
