Dough Rheology and Baked Product Texture

Language: English

Published by Springer US, 2011

1461282071 / 9781461282075

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Seller: moluna, Greven, Germanymoluna

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Dieser Artikel ist ein Print on Demand Artikel und wird nach Ihrer Bestellung fuer Sie gedruckt. Cereal chemists are interested in rheology because the dough undergoes some type of deformation in every phase of the conversion of flour into baked products. During mixing, dough is subjected to extreme deformations, many that exceed the rupture limit dur.

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Title
Dough Rheology and Baked Product Texture
Author
H. Faridi|J.M. Faubion
Publisher
Springer US
Publication year
2011
Condition
New
Binding
Soft cover
Language
English
ISBN 10
1461282071
ISBN 13
9781461282075

moluna

Greven, Germany

5-star seller

AbeBooks seller since July 9, 2020

Shipping rates from Germany to U.S.A.

Item16 to 45 business days16 to 45 business days
First item£ 41.39£ 41.39
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Moluna GmbH

Engberdingdamm 27
Greven, Germany 48268