Breadmaking Improving Quality (21 results)
Language: English
Published by Woodhead Publishing, 2016
Series: Woodhead Publishing Series in Food Science, Technology and Nutrition, Book 1 of 1. Book 1 of 1 - Woodhead Publishing Series in Food Science, Technology and Nutrition
- Softcover
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Condition: Very Good. Dust Jacket Condition: 48027255. 1781424902. 6/14/2026 8:15:02 AM.
Language: English
Published by Woodhead Publishing, 2012
Series: Woodhead Publishing Series in Food Science, Technology and Nutrition, Book 1 of 1. Book 1 of 1 - Woodhead Publishing Series in Food Science, Technology and Nutrition
- Hardcover
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Hardcover. Condition: Very Good. No Jacket. May have limited writing in cover pages. Pages are unmarked. ~ ThriftBooks: Read More, Spend Less.
Language: English
Published by Woodhead Publishing, 2012
Series: Woodhead Publishing Series in Food Science, Technology and Nutrition, Book 1 of 1. Book 1 of 1 - Woodhead Publishing Series in Food Science, Technology and Nutrition
- Hardcover
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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.
Language: English
Published by Woodhead Publishing, 2012
Series: Woodhead Publishing Series in Food Science, Technology and Nutrition, Book 1 of 1. Book 1 of 1 - Woodhead Publishing Series in Food Science, Technology and Nutrition
- Hardcover
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Language: English
Published by Woodhead Publishing, 2012
Series: Woodhead Publishing Series in Food Science, Technology and Nutrition, Book 1 of 1. Book 1 of 1 - Woodhead Publishing Series in Food Science, Technology and Nutrition
- Hardcover
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Language: English
Published by Elsevier, 2020
Series: Woodhead Publishing Series in Food Science, Technology and Nutrition, Book 270 of 301. Book 270 of 301 - Woodhead Publishing Series in Food Science, Technology and Nutrition
- Softcover
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Condition: New. pp. 832.
Language: English
Published by Woodhead Publishing, 2012
Series: Woodhead Publishing Series in Food Science, Technology and Nutrition, Book 1 of 1. Book 1 of 1 - Woodhead Publishing Series in Food Science, Technology and Nutrition
- Hardcover
Seller: Mispah books, Redhill, SURRE, United KingdomMispah books
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Hardcover. Condition: Like New. Like New. book.
Language: English
Published by Elsevier, 2020
Series: Woodhead Publishing Series in Food Science, Technology and Nutrition, Book 270 of 301. Book 270 of 301 - Woodhead Publishing Series in Food Science, Technology and Nutrition
- Softcover
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Condition: New. pp. 832.
More imagesLanguage: English
Published by Elsevier Inc, 2020
Series: Woodhead Publishing Series in Food Science, Technology and Nutrition, Book 270 of 301. Book 270 of 301 - Woodhead Publishing Series in Food Science, Technology and Nutrition
- Softcover
Seller: preigu, Osnabrück, Germanypreigu
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Taschenbuch. Condition: Neu. Breadmaking | Improving Quality | Stanley P. Cauvain | Taschenbuch | Einband - fest (Hardcover) | Englisch | 2020 | Elsevier Inc | EAN 9780081025192 | Verantwortliche Person für die EU: Libri GmbH, Europaallee 1, 36244 Bad Hersfeld, gpsr[at]libri[dot]de | Anbieter: preigu.
Language: English
Published by Elsevier, 2020
Series: Woodhead Publishing Series in Food Science, Technology and Nutrition, Book 270 of 301. Book 270 of 301 - Woodhead Publishing Series in Food Science, Technology and Nutrition
- Softcover
Seller: Biblios, frankfurt am main, HESSE, GermanyBiblios
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Condition: New. pp. 832.
Language: English
Published by Woodhead Publishing, 2020
Series: Woodhead Publishing Series in Food Science, Technology and Nutrition, Book 270 of 301. Book 270 of 301 - Woodhead Publishing Series in Food Science, Technology and Nutrition
- Softcover
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Language: English
Published by Woodhead Publishing, 2020
Series: Woodhead Publishing Series in Food Science, Technology and Nutrition, Book 270 of 301. Book 270 of 301 - Woodhead Publishing Series in Food Science, Technology and Nutrition
- Softcover
Seller: GreatBookPricesUK, Woodford Green, United KingdomGreatBookPricesUK
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Condition: New.
Language: English
Published by Woodhead Publishing, 2020
Series: Woodhead Publishing Series in Food Science, Technology and Nutrition, Book 270 of 301. Book 270 of 301 - Woodhead Publishing Series in Food Science, Technology and Nutrition
- Softcover
Seller: Ria Christie Collections, Uxbridge, United KingdomRia Christie Collections
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Condition: New. In.
Language: English
Published by Elsevier, 2012
- Hardcover
Seller: Books in my Basket, New Delhi, IndiaBooks in my Basket
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Hardcover. Condition: New. ISBN:9780857090607.
Language: English
Published by Woodhead Publishing, 2020
Series: Woodhead Publishing Series in Food Science, Technology and Nutrition, Book 270 of 301. Book 270 of 301 - Woodhead Publishing Series in Food Science, Technology and Nutrition
- Softcover
Seller: GreatBookPrices, Columbia, MD, U.S.A.GreatBookPrices
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Condition: As New. Unread book in perfect condition.
Language: English
Published by Woodhead Publishing, 2020
Series: Woodhead Publishing Series in Food Science, Technology and Nutrition, Book 270 of 301. Book 270 of 301 - Woodhead Publishing Series in Food Science, Technology and Nutrition
- Softcover
Seller: GreatBookPricesUK, Woodford Green, United KingdomGreatBookPricesUK
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Condition: As New. Unread book in perfect condition.
Language: English
Published by ELSEVIER, 2012
Series: Woodhead Publishing Series in Food Science, Technology and Nutrition, Book 1 of 1. Book 1 of 1 - Woodhead Publishing Series in Food Science, Technology and Nutrition
- Hardcover
- International Edition
Seller: UK BOOKS STORE, London, LONDO, United KingdomUK BOOKS STORE
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Condition: New. Brand New! Fast Delivery This is an 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 6-10 days and we do have flat rate for up to 2LB. Extra shipping charges will be requested if th…e Book weight is more than 5 LB. This Item May be shipped from India, United states & United Kingdom. Depending on your location and availability.
Language: English
Published by Elsevier Science, 2020
Series: Woodhead Publishing Series in Food Science, Technology and Nutrition, Book 270 of 301. Book 270 of 301 - Woodhead Publishing Series in Food Science, Technology and Nutrition
- Softcover
Seller: moluna, Greven, Germanymoluna
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Condition: 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.
Language: English
Published by Woodhead Publishing, 2020
Series: Woodhead Publishing Series in Food Science, Technology and Nutrition, Book 270 of 301. Book 270 of 301 - Woodhead Publishing Series in Food Science, Technology and Nutrition
- Softcover
- Print on Demand
Seller: Brook Bookstore On Demand, Napoli, NA, ItalyBrook Bookstore On Demand
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Condition: new. Questo è un articolo print on demand.
Language: English
Published by Woodhead Pub Ltd, 2020
Series: Woodhead Publishing Series in Food Science, Technology and Nutrition, Book 270 of 301. Book 270 of 301 - Woodhead Publishing Series in Food Science, Technology and Nutrition
- Softcover
- Print on Demand
Seller: Revaluation Books, Exeter, United KingdomRevaluation Books
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Paperback. Condition: Brand New. 3rd edition. 747 pages. 8.75x5.75x1.25 inches. In Stock. This item is printed on demand.
Language: English
Published by Elsevier Science & Technology, Woodhead Publishing, 2020
Series: Woodhead Publishing Series in Food Science, Technology and Nutrition, Book 270 of 301. Book 270 of 301 - Woodhead Publishing Series in Food Science, Technology and Nutrition
- Softcover
- Print on Demand
Seller: AHA-BUCH GmbH, Einbeck, GermanyAHA-BUCH GmbH
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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 q…uality 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.
