Bread Science and Technology

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Bread Science and Technology

Bread Science and Technology

Yeshajahu Pomeranz, J. A. Shellenberger

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Πόσο σας άρεσε αυτό το βιβλίο;

Ποια είναι η ποιότητα του ληφθέντος αρχείου;

Κατεβάστε το βιβλίο για να αξιολογήσετε την ποιότητά του

Ποια είναι η ποιότητα των ληφθέντων αρχείων;

Έτος:

1971

Έκδοση:

illustrated

Εκδότης:

The AVI Publishing Company

Γλώσσα:

english

Σελίδες:

262

ISBN 10:

0870551043

ISBN 13:

9780870551048

Αρχείο:

PDF, 15.44 MB

IPFS:

,

english, 1971

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Ίσως σας ενδιαφέρει

Buehler E. — Bread Science: The Chemistry and Craft of Making Bread

Christine Ingram — The Cook's Encyclopedia of Bread

Eimear Gallagher — Gluten-Free Food Science and Technology

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Unknown — doi:10.1016/B978-0-12-380886-8.10001-7

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

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Andrew Whitley — Bread Matters: The State of Modern Bread and a Definitive Guide to Baking Your Own

N.L. Kent & A.D. Evers — Technology of Cereals, Fourth Edition: An Introduction for Students of Food Science and Agriculture

Norman Leslie Kent, A. D. Evers — Technology of cereals: an introduction for students of food science and agriculture

Stanley P Cauvain — Bread Making Improving Quality

George Inglett — Cereals for Food and Beverages: Recent Progress in Cereal Chemistry and Technology

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

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

Elizabeth David — English Bread and Yeast Cookery

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

Raymond Calvel, Ronald L. Wirtz — The Taste of Bread

J. M. V. Blanshard; P. J. Frazier; T. Galliard — Chemistry and Physics of Baking: Materials, Processes, and Products

Stanley P. Cauvain — Breadmaking: Improving Quality

R. Carl Hoseney — Principles of cereal science and technology

Y. Pomeranz — Wheat: Chemistry and Technology

Nathan Myhrvold, Francisco Migoya — Modernist Bread № 2 — Ingredients

Weibiao Zhou — Bakery Products Science and Technology

Serna-Saldivar, Sergio O — Cereal Grains : Properties, Processing, and Nutritional Attributes

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

Andrew Whitley — Bread Matters : The State of Modern Bread and a Definitive Guide to Baking Your Own

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

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

Calvel, Raymond, Wirtz, Ronald L. — The Taste of Bread: A translation of Le Goût du Pain, comment le préserver, comment le retrouver

Cristina M. Rosell, Joanna Bajerska, Aly F. El Sheikha — Bread and Its Fortification: Nutrition and Health Benefits

Alan Scott — The Bread Builders: Hearth Loaves and Masonry Ovens

S.P. Cauvain, L.S. Young and S. Salmon (Eds.) — Using Cereal Science and Technology for the Benefit of Consumers. Proceedings of the 12th International ICC Cereal and Bread Congress, 24–26th May, 2004, Harrogate, UK

Charles A Stear — Handbook of breadmaking technology

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