Bakery products science and technology
370,95 $

Bakery products science and technology

Y. H. HUI, WEIBIAO ZHOU


Bakery products science and technology

Y. H. HUI, WEIBIAO ZHOU

370,95 $ 370,95 $
Régulier: 370,95 $
Rabais: 0,00 $ (0%)
Livre numérique non disponible
Résumé

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.


Détails
Titre
Bakery products science and technology
Prix
370,95 $
Sujet
Format Poche
Non
Langue
Français/French
Date de publication
2014-06-04
ISBN
9781118791936
Code Interne
2172309
Numéro de produit
2172309
Format numérique
pdf
Protection
Adobe DRM
Entrepôt Numérique
NUMILOG

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