Technology of Breadmaking

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Technology of Breadmaking

Technology of Breadmaking

Stanley P. Cauvain (auth.), Stanley P. Cauvain, Linda S. Young (eds.)

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როგორ მოგეწონათ ეს წიგნი?

როგორი ხარისხისაა ეს ფაილი?

ჩატვირთეთ, ხარისხის შესაფასებლად

როგორი ხარისხისაა ჩატვირთული ფაილი?

წელი:

1999

გამომცემლობა:

Springer US

ენა:

english

გვერდები:

371

ISBN 10:

1475766890

ISBN 13:

9781475766899

ფაილი:

PDF, 42.58 MB

IPFS:

,

english, 1999

ამ წიგნის ჩამოტვირთვა მიუწვდომელია საავტორო უფლებების მფლობელის საჩივრის გამო

Beware of he who would deny you access to information, for in his heart he dreams himself your master

— Pravin Lal

შესაძლოა დაგაინტერესოთ

Jarkko Laine — Bread Magazine Book, edition 15

Desconocido — doi:10.1016/B978-0-12-380886-8.10001-7

Desconocido — doi:10.1016/B978-0-12-380886-8.10001-7

Unknown — doi:10.1016/B978-0-12-380886-8.10001-7

Bail, Le, A. et al (2010) — Freshly Baked Breads with Improvement of Nutritional Quality and Low Energy Demanding for the Benefit Of the Consumer and of the Environment - European Commission

Ward Baking Company — Bread facts

Desconocido — doi:10.1016/B978-0-12-380886-8.10001-7

Andrew Whitley — Bread Matters: The State of Modern Bread and a Definitive Guide to Baking Your Own

Sidi Huang, Diane Miskelly — Steamed Breads: Ingredients, Processing and Quality

Stanley P Cauvain — Bread Making Improving Quality

Samuel A. Matz — Bakery: technology and engineering

Y. H. Hui, Harold Corke, Ingrid De Leyn, Wai-Kit Nip, Nanna A. Cross — Bakery Products: Science and Technology

Wilfred James Fance — The Student's Technology of Breadmaking and Flour Confectionery

Éric Kayser — The Larousse Book Of Bread

W. Bushuk, M. G. Scanlon (auth.), Basil S. Kamel, Clyde E. Stauffer (eds.) — Advances in Baking Technology

Y.H.Hui — Bakery Products: Science And Technology

Karel Kulp; Klaus J Lorenz — Handbook of dough fermentations

Ronald Hebeda — Baked Goods Freshness: Technology, Evaluation, and Inhibition of Staling

Raymond Calvel, Ronald L. Wirtz — The Taste of Bread

Stanley P Cauvain, Linda S Young — Baking problems solved

J. M. V. Blanshard; P. J. Frazier; T. Galliard — Chemistry and Physics of Baking: Materials, Processes, and Products

Stanley P. Cauvain — Breadmaking: Improving Quality

Yeshajahu Pomeranz, J. A. Shellenberger — Bread Science and Technology

Y. Pomeranz — Wheat: Chemistry and Technology

Nathan Myhrvold, Francisco Migoya — Modernist Bread № 2 — Ingredients

Weibiao Zhou — Bakery Products Science and Technology

— Freshly Baked Breads with Improvement of Nutritional Quality and Low Energy Demanding for the Benefit Of the Consumer and of the Environment

Andrew Whitley — Bread Matters : The State of Modern Bread and a Definitive Guide to Baking Your Own

Charles A. Stear (auth.) — Handbook of Breadmaking Technology

Calvel, Raymond, Wirtz, Ronald L. — The Taste of Bread: A translation of Le Goût du Pain, comment le préserver, comment le retrouver

Lauren Chattman — Bread Making Crafting the Perfect Loaf from Crust to Crumb

Lauren Chattman — Bread Making: Crafting the perfect loaf from crust to crumb

Alan Scott — The Bread Builders: Hearth Loaves and Masonry Ovens

Charles A Stear — Handbook of breadmaking technology

Scanlon, Martin G.; Campbell, Grant M.; Pyle, D. L — Bubbles in food 2: novelty, health and luxury

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