Fortæl dine venner om denne vare:
Cereals in Breadmaking: A Molecular Colloidal Approach - Food Science and Technology 1. udgave
Ann-Charlotte Eliasson
Pris
CA$ 676,86
Bestilles fra fjernlager
Forventes klar til forsendelse 20. - 28. jun.
Tilføj til din iMusic ønskeseddel
Eller
Cereals in Breadmaking: A Molecular Colloidal Approach - Food Science and Technology 1. udgave
Ann-Charlotte Eliasson
Describes the breadmaking process at the molecular level, based on surface and colloidal science and introducing colloidal science with a minimum of theory. This book discusses the structure of the dough, how a foam is formed during fermentation and how starch gelatinization induces the formation of an open-pore network, such as the bread crumb.
392 pages
| Medie | Bøger Hardcover bog (Bog med hård ryg og stift omslag) |
| Udgivet | 23. februar 1993 |
| ISBN13 | 9780824788162 |
| Forlag | Taylor & Francis Inc |
| Antal sider | 392 |
| Mål | 725 g |
| Sprog | Engelsk |
Se alt med Ann-Charlotte Eliasson ( f.eks. Hardcover bog )