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Cereals in Breadmaking: A Molecular Colloidal Approach - Food Science and Technology 1th edição
Ann-Charlotte Eliasson
Cereals in Breadmaking: A Molecular Colloidal Approach - Food Science and Technology 1th edição
Ann-Charlotte Eliasson
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.
392 pages
Mídia | Livros Hardcover Book (Livro com lombada e capa dura) |
Lançado | 23 de fevereiro de 1993 |
ISBN13 | 9780824788162 |
Editoras | Taylor & Francis Inc |
Páginas | 392 |
Dimensões | 725 g |
Idioma | English |
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