Kód: 06674643
Describes the breadmaking process at the molecular level, based on surface and colloidal science and introducing colloidal science with a minimum of theory. This book discusses the structure of the dough, how a foam is formed duri ... celý popis
Nákupem získáte 669 bodů
Describes the breadmaking process at the molecular level, based on surface and colloidal science and introducing colloidal science with a minimum of theory. This 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.
Zařazení knihy Knihy v angličtině Technology, engineering, agriculture Industrial chemistry & manufacturing technologies Industrial chemistry
6694 Kč
Osobní odběr Praha, Brno a 12903 dalších
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