Chemistry and Physics of Baking: Materials, Processes, and...

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Chemistry and Physics of Baking: Materials, Processes, and Products

J. M. V. Blanshard, P. J. Frazier, T. Galliard

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Որքա՞ն է ձեզ դուր եկել այս գիրքը:

Ինչպիսի՞ն է բեռնված ֆայլի որակը:

Բեռնեք գիրքը` գնահատելու դրա որակը

Ինչպիսի՞ն է բեռնված ֆայլերի որակը:

Կատեգորիաներ:

Տարի:

1986

Հրատարակչություն:

The Royal Society of Chemistry

Լեզու:

english

Էջեր:

276

ISBN 10:

0851869955

ISBN 13:

9780851869957

Սերիաներ:

Special Publication No. 56

Ֆայլ:

PDF, 15.54 MB

IPFS:

,

english, 1986

Կարդալ Առցանց

Փոխարկումը դեպի կատարվում է

Փոխարկումը դեպի ձախողվել է

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Delcour J.A., Hoseney R.C. — Principles of Cereal Science and Technology (3rd Ed)

Figoni, Paula — How Baking Works: Exploring the Fundamentals of Baking Science, Third Edition

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C.O. Chichester, E.M. Mrak and G.F. Stewart (Eds.) — Advances in Food Research 16

Steve Taylor; Marjorie Porter Penfield; Ada Marie Campbell — Experimental food science

Dubat, Arnaud; Gallagher, Eimear; Rosell, Cristina M — Mixolab: a new approach to rheology

Jayne E. Bock, Clyde Don — The Farinograph Handbook: Advances in Technology, Science, and Applications

Stanley P Cauvain — Bread Making Improving Quality

Paula I. Figoni — How baking works: Exploring the fundamentals of baking science

Y. H. Hui, Harold Corke, Ingrid De Leyn, Wai-Kit Nip, Nanna A. Cross — Bakery Products: Science and Technology

Paula Figoni — How Baking Works : Exploring the Fundamentals of Baking Science, Third Edition

Joseph Amendola, Nicole Rees, Donald E. Lundberg — Understanding Baking

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W. Bushuk, M. G. Scanlon (auth.), Basil S. Kamel, Clyde E. Stauffer (eds.) — Advances in Baking Technology

Y.H.Hui — Bakery Products: Science And Technology

Ann-Charlotte Eliasson — Cereals in Breadmaking: A Molecular Colloidal Approach

Stanley P Cauvain, Linda S Young — Baking problems solved

A. Tatham — Wheat gluten: [the proceedings of the 7th International Workshop Gluten 2000 held at the University of Bristol on 2-6 April 2000]

Stanley P. Cauvain — Breadmaking: Improving Quality

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Ed. Walter Bushuk — Rye: Production, Chemistry, and Technology

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Weibiao Zhou — Bakery Products Science and Technology

Servet Gulum Sumnu, Serpil Sahin — Food Engineering Aspects of Baking Sweet Goods

Finlay MacRitchie — Concepts in Cereal Chemistry

Raquel Pinho Ferreira Guiné; Paula Maria dos Reis Correia — Engineering aspects of cereal and cereal-based products

De Pinho Ferreira Guiné, Raquel; Dos Reis Correia, Paula Maria — Engineering Aspects of Cereal and Cereal-Based Products

Juan A. Menjivar (auth.), Hamed Faridi Ph.D., Jon M. Faubion Ph.D. (eds.) — Dough Rheology and Baked Product Texture

Juan A. Menjivar (auth.), Hamed Faridi Ph.D., Jon M. Faubion Ph.D. (eds.) — Dough Rheology and Baked Product Texture

B. T. Oleson (auth.), W. Bushuk, V. F. Rasper (eds.) — Wheat: Production, Properties and Quality

Charles A. Stear (auth.) — Handbook of Breadmaking Technology

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