Functional Additives for Bakery Foods
Language: English
Published by Springer US Dez 1995, 1995
- Hardcover
- New
Seller: BuchWeltWeit Ludwig Meier e.K., Bergisch Gladbach, GermanyBuchWeltWeit Ludwig Meier e.K.
AbeBooks seller since January 11, 2012
Condition: New
£ 169.89
Quantity: 2 available
Add to basketItem description from seller
This item is printed on demand - it takes 3-4 days longer - Neuware -This book surveys the functions and applications of additives used in baked foods at relatively low levels, details their reaction mechanisms and describes their technological effects, including how each additive helps to create high-quality baked products. Coverage includes oxidants, reductants and mix reducers, surfacants, emulsifiers and dough strengtheners, chemical leavenings, yeast, and gluten and gums. The author presents product applications and covers such important new areas as high fibre breads, enzymes in baking, the use of emulsifiers and vital wheat gluten manufacture. 292 pp. Englisch.
Seller Inventory # 9780442003531
- Title
- Functional Additives for Bakery Foods
- Author
- Clyde E. Stauffer
- Publisher
- Springer US Dez 1995
- Publication year
- 1995
- Condition
- Neu
- Binding
- Buch
- Language
- English
- ISBN 10
- 0442003536
- ISBN 13
- 9780442003531
- Item weight
- 579 grams
- Dimensions
- 235x157x21 mm
"Synopsis" may belong to another edition of this title.
BuchWeltWeit Ludwig Meier e.K.
Bergisch Gladbach, Germany
AbeBooks seller since January 11, 2012
Shipping rates from Germany to U.S.A.
| Item | 5 to 15 business days | 5 to 15 business days |
|---|---|---|
| First item | £ 19.70 | £ 19.70 |
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BuchWeltWeit Ludwig Meier e.K.
Germany
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