Isbn: 9780824788162 - cereals in breadmaking: a molecular colloidal approach: 55 (food science and technology) (16 resultados)

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Hardcover. Condición: As New. Hardback--no flaws.

Condición: very_good. This is a well-cared-for used book with light signs of previous use. There may be minor cover wear, a faint crease, or slight spine wear, but overall it's in great shape and fully readable. Please note: -May contain library or rental stickers. -Supplemental materials e.g., CDs, access codes, inserts are not guaranteed. -Box sets may not include original exterior box. Your satisfaction is our top priority! If you have any questions or concerns about your order, please don't hesitate to reach out. Thank you for shopping with us and supporting small businessâ"happy reading. …

Hardcover. Condición: New.

Condición: New.

Condición: New.

Condición: New. pp. 392.

Condición: New.

Condición: As New. Unread book in perfect condition.

Condición: New. pp. 392.

Condición: New. In English.

Hardcover. Condición: Brand New. reissue edition. 392 pages. 9.50x6.50x1.00 inches. In Stock.

Condición: New. pp. 392 This item is printed on demand.

Condición: New. Dieser Artikel ist ein Print on Demand Artikel und wird nach Ihrer Bestellung fuer Sie gedruckt. Ann-Charlotte Eliasson, Kare LarssonThis reference text describes the breadmaking process at the molecular level, based on surface and colloidal science and introducing colloidal science with a minimum of theory.Reviewing the current molecular and .…

Buch. Condición: Neu. Cereals in Breadmaking | A Molecular Colloidal Approach | Ann-Charlotte Eliasson (u. a.) | Buch | Einband - fest (Hardcover) | Englisch | 1993 | CRC Press | EAN 9780824788162 | Verantwortliche Person für die EU: Libri GmbH, Europaallee 1, 36244 Bad Hersfeld, gpsr[at]libri[dot]de | Anbieter: preigu Print on Demand. …

Buch. Condición: Neu. nach der Bestellung gedruckt Neuware - Printed after ordering - This reference text describes the breadmaking process at the molecular level, based on surface and colloidal science and introducing colloidal science with a minimum of theory.;Reviewing the current molecular and colloidal knowledge of the chain from wheat grain to bread, the 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; covers new results on the gluten structure in bulk and at interfaces, as well as on phase separation in the dough; presents a complete model of all structural transitions from dough mixing to the formation of a bread; details the physicochemical properties of proteins, lipids and carbohydrates in wheat and other cereals, and considers their modes of interaction; and explores recent progress in the shape of biomolecular assemblies, derived from forces and curvature at interfaces.;The text provides nearly 850 citations from the reference literature.…