Advances in Baking Technology

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Advances in Baking Technology

Advances in Baking Technology

W. Bushuk, M. G. Scanlon (auth.), Basil S. Kamel, Clyde E. Stauffer (eds.)

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หมวดหมู่:

ปี:

1993

ฉบับพิมพ์ครั้งที่:

1

สำนักพิมพ์:

Springer US

ภาษา:

english

จำนวนหน้า:

408

ISBN 10:

1489972560

ISBN 13:

9781489972569

ไฟล์:

PDF, 11.54 MB

IPFS:

,

english, 1993

อ่านออนไลน์

ดาวน์โหลด (pdf, 11.54 MB)

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การแปลงเป็น ล้มเหลว

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Davidson, Iain — Biscuit baking technology : processing and engineering manual

Stanley P Cauvain — Bread Making Improving Quality

David Steen, Philip Ashurst — Carbonated Soft Drinks: Formulation and Manufacture

Paula I. Figoni — How Baking Works: Exploring the Fundamentals of Baking Science

Stanley P. Cauvain, Linda S. Young — Bakery food manufacture and quality: water control and effects

Duncan J.R. Manley — Technology of biscuits, crackers and cookies

Duncan J.R. Manley — Biscuit, Cracker, and Cookie Recipes for the Food Industry

Duncan Manley — Manley’s technology of biscuits, crackers and cookies

Stanley P. Cauvain, Linda S. Young — Baked Products: Science, Technology and Practice

Stanley P Cauvain — More Baking Problems Solved.

A.J. Bent, E.B. Bennion, G.S.T. Bamford — The Technology of Cake Making

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

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

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Sidi Huang, Diane Miskelly — Steamed Breads: Ingredients, Processing and Quality

Stanley P. Cauvain — Baking Problems Solved

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

Samuel A. Matz — Bakery: technology and engineering

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

Wilfred J. Fance — The Student's Technology of Breadmaking & Flour Confectionery

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

Karel Kulp; Klaus J Lorenz — Handbook of dough fermentations

Ronald Hebeda — Baked Goods Freshness: Technology, Evaluation, and Inhibition of Staling

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

Stanley P Cauvain, Linda S Young — Baking problems solved

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

Stanley P. Cauvain — Breadmaking: Improving Quality

Yeshajahu Pomeranz, J. A. Shellenberger — Bread Science and Technology

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

S. M. D. MATHURAVALLI — Handbook of Bakery and Confectionery

Lakshmi Jagarlamudi — Bakery and Confectionery Products: Processing, Quality Assessment, Packaging and Storage Techniques

Weibiao Zhou — Bakery Products Science and Technology

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

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

Jalal Qarooni (auth.) — Flat bread technology

Daniel Wing — The Bread Builders: Hearth Loaves and Masonry Ovens

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