Functional Additives for Bakery Foods (AVI Books)

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9780442003531: Functional Additives for Bakery Foods (AVI Books)

This book surveys the functions and applications of additives used in baked foods at relatively low levels, details their reaction mechanisms and describes their technological effects, including how each additive helps to create high-quality baked products. Coverage includes oxidants, reductants and mix reducers, surfacants, emulsifiers and dough strengtheners, chemical leavenings, yeast, and gluten and gums. The author presents product applications and covers such important new areas as high fibre breads, enzymes in baking, the use of emulsifiers and vital wheat gluten manufacture.

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Clyde E. Stauffer
Published by Kluwer Academic Publishers Group, Netherlands (1995)
ISBN 10: 0442003536 ISBN 13: 9780442003531
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Book Description Kluwer Academic Publishers Group, Netherlands, 1995. Hardback. Book Condition: New. 1991 ed.. Language: English . This book usually ship within 10-15 business days and we will endeavor to dispatch orders quicker than this where possible. Brand New Book. This book surveys the functions and applications of additives used in baked foods at relatively low levels, details their reaction mechanisms and describes their technological effects, including how each additive helps to create high-quality baked products. Coverage includes oxidants, reductants and mix reducers, surfacants, emulsifiers and dough strengtheners, chemical leavenings, yeast, and gluten and gums. The author presents product applications and covers such important new areas as high fibre breads, enzymes in baking, the use of emulsifiers and vital wheat gluten manufacture. Bookseller Inventory # LIE9780442003531

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Clyde E. Stauffer
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Book Description Springer, 1995. Book Condition: New. This item is printed on demand for shipment within 3 working days. Bookseller Inventory # LP9780442003531

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CLYDE E. STAUFFER
Published by Springer (1995)
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Book Description Springer, 1995. Hardback. Book Condition: NEW. 9780442003531 This listing is a new book, a title currently in-print which we order directly and immediately from the publisher. Bookseller Inventory # HTANDREE0278092

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Clyde E. Stauffer
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Book Description Kluwer Academic Publishers Group, 1995. HRD. Book Condition: New. New Book. Delivered from our US warehouse in 10 to 14 business days. THIS BOOK IS PRINTED ON DEMAND.Established seller since 2000. Bookseller Inventory # IP-9780442003531

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Stauffer, Clyde E.
Published by Springer (1995)
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Book Description Springer, 1995. Hardcover. Book Condition: New. Bookseller Inventory # INGM9780442003531

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Stauffer, Clyde E.
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Book Description Springer, 2016. Paperback. Book Condition: New. PRINT ON DEMAND Book; New; Publication Year 2016; Not Signed; Fast Shipping from the UK. No. book. Bookseller Inventory # ria9780442003531_lsuk

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Clyde E. Stauffer
Published by Kluwer Academic Publishers Group, Netherlands (1995)
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Book Description Kluwer Academic Publishers Group, Netherlands, 1995. Hardback. Book Condition: New. 1991 ed.. Language: English . Brand New Book ***** Print on Demand *****. This book surveys the functions and applications of additives used in baked foods at relatively low levels, details their reaction mechanisms and describes their technological effects, including how each additive helps to create high-quality baked products. Coverage includes oxidants, reductants and mix reducers, surfacants, emulsifiers and dough strengtheners, chemical leavenings, yeast, and gluten and gums. The author presents product applications and covers such important new areas as high fibre breads, enzymes in baking, the use of emulsifiers and vital wheat gluten manufacture. Bookseller Inventory # APC9780442003531

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Clyde E. Stauffer
Published by Kluwer Academic Publishers Group, Netherlands (1995)
ISBN 10: 0442003536 ISBN 13: 9780442003531
New Hardcover Quantity Available: 10
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Book Description Kluwer Academic Publishers Group, Netherlands, 1995. Hardback. Book Condition: New. 1991 ed.. Language: English . Brand New Book ***** Print on Demand *****.This book surveys the functions and applications of additives used in baked foods at relatively low levels, details their reaction mechanisms and describes their technological effects, including how each additive helps to create high-quality baked products. Coverage includes oxidants, reductants and mix reducers, surfacants, emulsifiers and dough strengtheners, chemical leavenings, yeast, and gluten and gums. The author presents product applications and covers such important new areas as high fibre breads, enzymes in baking, the use of emulsifiers and vital wheat gluten manufacture. Bookseller Inventory # APC9780442003531

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Clyde E. Stauffer
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Book Description Book Condition: New. Bookseller Inventory # ria9780442003531_ing

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Clyde E. Stauffer
Published by Kluwer Academic Publishers Group (1995)
ISBN 10: 0442003536 ISBN 13: 9780442003531
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Book Description Kluwer Academic Publishers Group, 1995. HRD. Book Condition: New. New Book.Shipped from US within 10 to 14 business days.THIS BOOK IS PRINTED ON DEMAND. Established seller since 2000. Bookseller Inventory # IP-9780442003531

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