Functional Additives for Bakery Foods

Language: English

Published by Springer US, Copernicus Dez 1995, 1995

0442003536 / 9780442003531

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Seller: buchversandmimpf2000, Emtmannsberg, BAYE, Germanybuchversandmimpf2000

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Hardcover

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This item is printed on demand - Print on Demand Titel. 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.Springer-Verlag GmbH, Tiergartenstr. 17, 69121 Heidelberg 292 pp. Englisch.

Seller Inventory # 9780442003531

Title
Functional Additives for Bakery Foods
Author
Clyde E. Stauffer
Publisher
Springer US, Copernicus Dez 1995
Publication year
1995
Condition
Neu
Binding
Buch
Language
English
ISBN 10
0442003536
ISBN 13
9780442003531
Item weight
579 grams
Dimensions
235x157x21 mm

buchversandmimpf2000

Emtmannsberg, BAYE, Germany

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AbeBooks seller since January 23, 2017

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Impressum Thorsten Retsch Buchversand Mimpf2000 Oberölschnitz 16 95517 Emtmannsberg Deutschland Telefon: 09209-2023188 Email: mimpf2000@online.de USt-ID-Nr.: DE 235096871 Wir führen gebrauchte Bücher aus allen Sparten der Literatur

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