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Sto caricando le informazioni... Bakery Food Manufacture and Quality: Water Controland Effectsdi Stanley P. Cauvain
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Water is the major contributor to the eating and keeping qualities and structure of baked products. Its management and control during preparation, processing, baking, cooling and storage is essential for the optimisation of product quality. This successful and highly practical volume describes in detail the role and control of water in the formation of cake batters, bread, pastry and biscuit doughs, their subsequent processing and the baked product. Now in a fully revised and updated second edition, the book has been expanded and developed through the inclusion of new information and referen Non sono state trovate descrizioni di biblioteche |
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Google Books — Sto caricando le informazioni... GeneriSistema Decimale Melvil (DDC)664.752Technology Chemical Technology Foods: Sugar, Starch, etc. Cereal Grains; Related Processes; Related Products Baking & Manufacturing Breads & Baked GoodsClassificazione LCVotoMedia: Nessun voto.Sei tu?Diventa un autore di LibraryThing. |