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Cereals in Breadmaking (Food Science and Technology)

De (autor) ,
Notă GoodReads:
en Limba Engleză Carte Hardback – 23 Feb 1993
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.
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Din seria Food Science and Technology

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Specificații

ISBN-13: 9780824788162
ISBN-10: 0824788168
Pagini: 392
Ilustrații: 200 figures & tables, illustrations
Dimensiuni: 156 x 234 x 25 mm
Greutate: 0.73 kg
Ediția: 1
Editura: Taylor & Francis
Seria Food Science and Technology