65,95 €
65,95 €
inkl. MwSt.
Sofort per Download lieferbar
33 °P sammeln
65,95 €
Als Download kaufen
65,95 €
inkl. MwSt.
Sofort per Download lieferbar
33 °P sammeln
Jetzt verschenken
Alle Infos zum eBook verschenken
65,95 €
inkl. MwSt.
Sofort per Download lieferbar
Alle Infos zum eBook verschenken
33 °P sammeln
Andere Kunden interessierten sich auch für
![Physicochemical Aspects of Food Engineering and Processing (eBook, PDF)]( "Physicochemical Aspects of Food Engineering and Processing (eBook, PDF)")
Physicochemical Aspects of Food Engineering and Processing (eBook, PDF)65,95 €![Engineering Aspects of Food Emulsification and Homogenization (eBook, PDF)]( "Engineering Aspects of Food Emulsification and Homogenization (eBook, PDF)")
Engineering Aspects of Food Emulsification and Homogenization (eBook, PDF)250,95 €![Engineering Aspects of Thermal Food Processing (eBook, PDF)]( "Engineering Aspects of Thermal Food Processing (eBook, PDF)")
Engineering Aspects of Thermal Food Processing (eBook, PDF)65,95 €![Engineering Aspects of Cereal and Cereal-Based Products (eBook, PDF)]( "Engineering Aspects of Cereal and Cereal-Based Products (eBook, PDF)")
Engineering Aspects of Cereal and Cereal-Based Products (eBook, PDF)84,95 €![Engineering Aspects of Milk and Dairy Products (eBook, PDF)]( "Engineering Aspects of Milk and Dairy Products (eBook, PDF)")
Engineering Aspects of Milk and Dairy Products (eBook, PDF)219,95 €![Engineering Aspects of Membrane Separation and Application in Food Processing (eBook, PDF)]( "Engineering Aspects of Membrane Separation and Application in Food Processing (eBook, PDF)")
Engineering Aspects of Membrane Separation and Application in Food Processing (eBook, PDF)203,95 €![Engineering Aspects of Food Biotechnology (eBook, PDF)]( "Engineering Aspects of Food Biotechnology (eBook, PDF)")
Engineering Aspects of Food Biotechnology (eBook, PDF)96,95 €
Explaining baking from an engineering perspective, this volume covers the rheology of cake batter and cookie dough, cake emulsions, the physical and thermal properties of sweet goods, and heat and mass transfer during baking. It presents the science of soft wheat products, including the quality of soft wheat, functions of ingredients in the baking of sweet goods, and chemical reactions during processing. The book also discusses cake and cookie technologies as well as recent advances in baking soft wheat products. The final chapter examines nutritional attributed to fat and sugar consumption and presents strategies to employ when substituting for these tasty ingredients in baked products.
Dieser Download kann aus rechtlichen Gründen nur mit Rechnungsadresse in A, B, BG, CY, CZ, D, DK, EW, E, FIN, F, GR, HR, H, IRL, I, LT, L, LR, M, NL, PL, P, R, S, SLO, SK ausgeliefert werden.