9786138420170 - development and evaluation of bread made from wheat and finger millet di nkubito, pie; hirwa, viateur (5 risultati)
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Da: preigu, Osnabrück, Germaniapreigu
Contatta il venditoreVenditore con 5 stelleCondizione: Nuovo
EUR 36,25
EUR 70,00 spedizioneSpedito da Germania a U.S.A.Quantità: 5 disponibili
Taschenbuch. Condizione: Neu. Development and evaluation of bread made from wheat and finger millet | Pie Nkubito (u. a.) | Taschenbuch | 56 S. | Englisch | 2018 | Éditions universitaires européennes | EAN 9786138420170 | Verantwortliche Person für die EU: preigu GmbH & Co. KG, Lengericher Landstr. 19, 49078 Osnabrück, mail[at]p…reigu[dot]de | Anbieter: preigu.
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Da: BuchWeltWeit Ludwig Meier e.K., Bergisch Gladbach, GermaniaBuchWeltWeit Ludwig Meier e.K.
Contatta il venditoreVenditore con 5 stelleCondizione: Nuovo
EUR 39,90
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 is made from a mixture of ingredients, of which wheat flour is the principal component. The ingredients are mixed into dough that is then converted into bread through a heat process known as baking, after appropriate manipula…tion. The function of baking is to present the flour in attractive, palatable and digestible form. The introduction of other cereals in baking has been delayed while they may contribute to the increased nutritional composition of the bread. Wheat bread has been made since time immemorial; this is approved by the research done by David and Bogdan J (2001), where they were trying to find the origin of baking, they have said that our ancient ancestors were familiar with baking because the remains of bread have been found in ancient tombs and settlements throughout the pharaonic period (approximately 3100-330 BC). As long as the time has been passed, bakers have tried to make diversity in baked products. They tried substituting a certain portion of used wheat flour with that of other cereals, tubers, beans and so on. According to Susan and Anne (1988), wheat is more widely used in baking due to the high quality of gluten. 56 pp. Englisch.
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Da: moluna, Greven, Germaniamoluna
Contatta il venditoreVenditore con 5 stelleCondizione: Nuovo
EUR 34,25
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: Nkubito PiePie Nkubito is a private consultant who worked in several projects and a research. Pie is the author of the book Development and evaluation of nutritional composition of bread made from comp…osite flour of wheat and finger.
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Da: buchversandmimpf2000, Emtmannsberg, BAYE, Germaniabuchversandmimpf2000
Contatta il venditoreVenditore con 5 stelleCondizione: Nuovo
EUR 39,90
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 -Bread is made from a mixture of ingredients, of which wheat flour is the principal component. The ingredients are mixed into dough that is then converted into bread through a heat process known as baking, after appropriate manipulation…. The function of baking is to present the flour in attractive, palatable and digestible form. The introduction of other cereals in baking has been delayed while they may contribute to the increased nutritional composition of the bread. Wheat bread has been made since time immemorial; this is approved by the research done by David and Bogdan J (2001), where they were trying to find the origin of baking, they have said that our ancient ancestors were familiar with baking because the remains of bread have been found in ancient tombs and settlements throughout the pharaonic period (approximately 3100-330 BC). As long as the time has been passed, bakers have tried to make diversity in baked products. They tried substituting a certain portion of used wheat flour with that of other cereals, tubers, beans and so on. According to Susan and Anne (1988), wheat is more widely used in baking due to the high quality of gluten.VDM Verlag, Dudweiler Landstraße 99, 66123 Saarbrücken 56 pp. Englisch.
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Da: AHA-BUCH GmbH, Einbeck, GermaniaAHA-BUCH GmbH
Contatta il venditoreVenditore con 5 stelleCondizione: Nuovo
EUR 40,89
EUR 60,51 spedizioneSpedito da Germania a U.S.A.Quantità: 1 disponibili
Taschenbuch. Condizione: Neu. nach der Bestellung gedruckt Neuware - Printed after ordering - Bread is made from a mixture of ingredients, of which wheat flour is the principal component. The ingredients are mixed into dough that is then converted into bread through a heat process known as baking, after appropriate manipulation.… The function of baking is to present the flour in attractive, palatable and digestible form. The introduction of other cereals in baking has been delayed while they may contribute to the increased nutritional composition of the bread. Wheat bread has been made since time immemorial; this is approved by the research done by David and Bogdan J (2001), where they were trying to find the origin of baking, they have said that our ancient ancestors were familiar with baking because the remains of bread have been found in ancient tombs and settlements throughout the pharaonic period (approximately 3100-330 BC). As long as the time has been passed, bakers have tried to make diversity in baked products. They tried substituting a certain portion of used wheat flour with that of other cereals, tubers, beans and so on. According to Susan and Anne (1988), wheat is more widely used in baking due to the high quality of gluten.
