Bakery Products Science and Technology et plus d'un million d'autres livres sont disponibles pour le Kindle d'Amazon. En savoir plus
  • Tous les prix incluent la TVA.
Il ne reste plus que 2 exemplaire(s) en stock (d'autres exemplaires sont en cours d'acheminement).
Expédié et vendu par Amazon.
Emballage cadeau disponible.
Quantité :1
Bakery Products Science a... a été ajouté à votre Panier
+ EUR 2,99 (livraison)
D'occasion: Comme neuf | Détails
Vendu par SuperBookDeals..
État: D'occasion: Comme neuf
Commentaire: Remboursement garanti à 100%. Etat neuf, expédition rapide sous 4 à 14 jours ouvrés. Plus d'un millions de clients servis. Service à la clientèle en Français.
Vous l'avez déjà ?
Repliez vers l'arrière Repliez vers l'avant
Ecoutez Lecture en cours... Interrompu   Vous écoutez un extrait de l'édition audio Audible
En savoir plus
Voir les 2 images

Bakery Products Science and Technology (Anglais) Relié – 8 août 2014


Voir les 2 formats et éditions Masquer les autres formats et éditions
Prix Amazon Neuf à partir de Occasion à partir de
Format Kindle
"Veuillez réessayer"
Relié
"Veuillez réessayer"
EUR 291,58
EUR 200,24 EUR 194,30
EUR 291,58 Livraison à EUR 0,01. Il ne reste plus que 2 exemplaire(s) en stock (d'autres exemplaires sont en cours d'acheminement). Expédié et vendu par Amazon. Emballage cadeau disponible.

Descriptions du produit

Présentation de l'éditeur

Baking is a process that has been practiced for centuries, and bakery products range in complexity from the simple ingredients of a plain pastry to the numerous components of a cake. While currently there are many books available aimed at food service operators, culinary art instruction and consumers, relatively few professional publications exist that cover the science and technology of baking. In this book, professionals from industry, government and academia contribute their perspectives on the state of industrial baking today.

The second edition of this successful and comprehensive overview of bakery science is revised and expanded, featuring chapters on various bread and non–bread products from around the world, as well as nutrition and packaging, processing, quality control, global bread varieties and other popular bakery products. The book is structured to follow the baking process, from the basics, flour and other ingredients, to mixing, proofing and baking.

Blending the technical aspects of baking with the latest scientific research, Bakery Products Science and Technology, Second Edition has all the finest ingredients to serve the most demanding appetites of food science professionals, researchers, and students.

Quatrième de couverture

Baking is a process that has been practiced for centuries, and bakery products range in complexity from the simple ingredients of a plain pastry to the numerous components of a cake. While currently there are many books available aimed at food service operators, culinary art instruction and consumers, relatively few professional publications exist that cover the science and technology of baking. In this book, professionals from industry, government and academia contribute their perspectives on the
state of industrial baking today.

The second edition of this successful and comprehensive overview of bakery science is revised and expanded, featuring chapters on various bread and non–bread products from around the world, as well as nutrition and packaging, processing, quality control, global bread varieties and other popular bakery products. The book is structured to follow the baking process, from the basics, fl our and other ingredients, to mixing, proofing and baking.

Blending the technical aspects of baking with the latest scientific research, Bakery Products Science and Technology, Second Edition has all the fi nest ingredients to serve the most demanding appetites of food science professionals, researchers, and students.

ALSO AVAILABLE
Bakery Food Manufacture and Quality: Water Control and Effects, 2nd Edition
Stan Cauvain and Linda Young
ISBN: 978–1–4051–7613–2

Gluten–Free Food Science and Technology
Edited by Eimear Gallagher
ISBN: 978–1–4051–5915–9



Détails sur le produit


Dans ce livre (En savoir plus)
Parcourir les pages échantillon
Couverture | Copyright | Table des matières | Extrait | Index
Rechercher dans ce livre:

Commentaires en ligne

Il n'y a pour l'instant aucun commentaire client.
5 étoiles
4 étoiles
3 étoiles
2 étoiles
1 étoiles


Commentaires

Souhaitez-vous compléter ou améliorer les informations sur ce produit ? Ou faire modifier les images?