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Cereals in Breadmaking: A Molecular Colloidal Approach - Food Science and Technology Ann-Charlotte Eliasson 1. izdevums
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€ 286,49
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Paredzamā piegāde . gada 9. - 23. sept.
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Cereals in Breadmaking: A Molecular Colloidal Approach - Food Science and Technology
Ann-Charlotte Eliasson
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.
392 pages
| Mediji | Grāmatas Hardcover Book (Grāmata ar cieto muguriņu un vāku) |
| Izlaists | 1993. gada 23. februāris |
| ISBN13 | 9780824788162 |
| Izdevēji | Taylor & Francis Inc |
| Lapas | 392 |
| Izmēri | 150 × 220 × 20 mm · 725 g |
| Valoda | Angļu |
