Published by Routledge, 1993
ISBN 10: 0824788168 ISBN 13: 9780824788162
Seller: Lucky's Textbooks, Dallas, TX, U.S.A.
Condition: New.
Published by Marcel Dekker Inc, 1993
ISBN 10: 0824788168 ISBN 13: 9780824788162
Seller: Revaluation Books, Exeter, United Kingdom
Hardcover. Condition: Brand New. reissue edition. 392 pages. 9.50x6.50x1.00 inches. In Stock. This item is printed on demand.
Published by CRC Press, 1993
ISBN 10: 0824788168 ISBN 13: 9780824788162
Seller: Ria Christie Collections, Uxbridge, United Kingdom
Condition: New. PRINT ON DEMAND Book; New; Fast Shipping from the UK. No. book.
Published by Routledge, 1993
ISBN 10: 0824788168 ISBN 13: 9780824788162
Seller: Book Deals, Tucson, AZ, U.S.A.
Condition: Fine. Like New condition. Great condition, but not exactly fully crisp. The book may have been opened and read, but there are no defects to the book, jacket or pages. 1.59.
Published by Marcel Dekker Inc, 1993
ISBN 10: 0824788168 ISBN 13: 9780824788162
Seller: Revaluation Books, Exeter, United Kingdom
Hardcover. Condition: Brand New. reissue edition. 392 pages. 9.50x6.50x1.00 inches. In Stock.
Published by Taylor & Francis Ltd (Sales) Feb 1993, 1993
ISBN 10: 0824788168 ISBN 13: 9780824788162
Seller: AHA-BUCH GmbH, Einbeck, Germany
Buch. Condition: Neu. Neuware - This reference text describes the breadmaking process at the molecular level, based on surface and colloidal science and introducing colloidal science with a minimum of theory.;Reviewing the current molecular and colloidal knowledge of the chain from wheat grain to bread, the 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; covers new results on the gluten structure in bulk and at interfaces, as well as on phase separation in the dough; presents a complete model of all structural transitions from dough mixing to the formation of a bread; details the physicochemical properties of proteins, lipids and carbohydrates in wheat and other cereals, and considers their modes of interaction; and explores recent progress in the shape of biomolecular assemblies, derived from forces and curvature at interfaces.;The text provides nearly 850 citations from the reference literature.