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Breadmaking Improving Quality (21 results)
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Condition: Very Good. 1775723108. 4/9/2026 8:25:08 AM.
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Condition: New. This is a Brand-new US Edition. This Item may be shipped from US or any other country as we have multiple locations worldwide.
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Condition: Brand New. New. US edition. Expediting shipping for all USA and Europe orders excluding PO Box. Excellent Customer Service.
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Condition: New. Brand New Original US Edition. Customer service! Satisfaction Guaranteed.
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Condition: New. Brand New Original US Edition. Customer service! Satisfaction Guaranteed.
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Breadmaking: Improving Quality (Woodhead Publishing Series in Food Science, Technology and Nutrition)
Book 270 of 301: Woodhead Publishing Series in Food Science, Technology and NutritionUS$ 343.02
US$ 8.74 shipping
Ships from United Kingdom to U.S.A.Quantity: 3 available
Add to basketCondition: New. pp. 832.
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US$ 336.68
US$ 33.63 shipping
Ships from United Kingdom to U.S.A.Quantity: 1 available
Add to basketHardcover. Condition: Like New. Like New. book.
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Taschenbuch. Condition: Neu. Breadmaking | Improving Quality | Stanley P. Cauvain | Taschenbuch | Einband - flex.(Paperback) | Englisch | 2020 | Woodhead Publishing | EAN 9780081025192 | Verantwortliche Person für die EU: preigu GmbH & Co. KG, Lengericher Landstr. 19, 49078 Osnabrück, mail[at]preigu[dot]de | Anbieter: preigu.
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Breadmaking : Improving Quality
Book 270 of 301: Woodhead Publishing Series in Food Science, Technology and NutritionSeller: GreatBookPricesUK, Woodford Green, United Kingdom
Seller rating 5 out of 5 stars
US$ 428.40
US$ 20.18 shipping
Ships from United Kingdom to U.S.A.Quantity: Over 20 available
Add to basketCondition: New.
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Breadmaking: Improving Quality (Woodhead Publishing Series in Food Science, Technology and Nutrition)
Book 270 of 301: Woodhead Publishing Series in Food Science, Technology and NutritionSeller: Ria Christie Collections, Uxbridge, United Kingdom
Seller rating 5 out of 5 stars
US$ 437.50
US$ 16.11 shipping
Ships from United Kingdom to U.S.A.Quantity: Over 20 available
Add to basketCondition: New. In.
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Hardcover. Condition: New. ISBN:9780857090607.
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Condition: As New. Unread book in perfect condition.
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Breadmaking : Improving Quality
Book 270 of 301: Woodhead Publishing Series in Food Science, Technology and NutritionSeller: GreatBookPricesUK, Woodford Green, United Kingdom
Seller rating 5 out of 5 stars
US$ 481.75
US$ 20.18 shipping
Ships from United Kingdom to U.S.A.Quantity: Over 20 available
Add to basketCondition: As New. Unread book in perfect condition.
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International EditionUS$ 492.57
US$ 8.06 shipping
Ships from United Kingdom to U.S.A.Quantity: Over 20 available
Add to basketCondition: New. Brand New ! Fast Delivery "International Edition " and ship within 24-48 hours. Deliver by FedEx and Dhl, & Aramex, UPS, & USPS and we do accept APO and PO BOX Addresses. Order can be delivered worldwide within 4-6 Working days .and we do have flat rate for up to 2LB. Extra shipping charges will be requested This Item May be shipped from India, United states & United Kingdom. Depending on your location and availability.
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Breadmaking: Improving Quality
Book 270 of 301: Woodhead Publishing Series in Food Science, Technology and NutritionUS$ 474.23
US$ 57.07 shipping
Ships from Germany to U.S.A.Quantity: Over 20 available
Add to basketCondition: New. Discusses dough development and bread ingredients, with new chapters on flour lipids and improving the nutrition and dietary quality of breads Comprehensively updated and revised coverage, outlines the latest developments in breadmaking sc.
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Condition: new. Questo è un articolo print on demand.
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Breadmaking: Improving Quality
Book 270 of 301: Woodhead Publishing Series in Food Science, Technology and NutritionUS$ 366.04
US$ 20.18 shipping
Ships from United Kingdom to U.S.A.Quantity: 2 available
Add to basketPaperback. Condition: Brand New. 3rd edition. 747 pages. 8.75x5.75x1.25 inches. In Stock. This item is printed on demand.
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Breadmaking : Improving Quality
Book 270 of 301: Woodhead Publishing Series in Food Science, Technology and NutritionLanguage: English
Published by Elsevier Science & Technology, Woodhead Publishing, 2020
ISBN 10: 008102519X ISBN 13: 9780081025192
Taschenbuch. Condition: Neu. nach der Bestellung gedruckt Neuware - Printed after ordering - Bread Making: Improving Quality quickly established itself as an essential purchase for baking professionals and researchers in this area. Fully revised and updated and with new chapters on Flour Lipids, and the dietary and nutritional quality of bread, this new edition provides readers with the information they need on the latest developments in bread making science and practice The book opens with two introductory chapters providing an overview of the breadmaking process. Part one focuses on the impacts of wheat and flour quality on bread, covering topics such as wheat chemistry, wheat starch structure, grain quality assessment, milling and wheat breeding. Part two covers dough development and bread ingredients, with chapters on dough aeration and rheology, the use of redox agents and enzymes in breadmaking and water control, among other topics. In part three, the focus shifts to bread sensory quality, shelf life and safety. Topics covered include bread aroma, staling and contamination. Finally, part four looks at particular bread products such as high fiber breads, those made from partially baked and frozen dough and those made from non-wheat flours With its distinguished editor and international team of contributors, Bread Making: Improving Quality, Third Edition, continues to serve as the standard reference for researchers and professionals in the bread industry and all those involved in academic research on breadmaking science and practice.
