Bakery products: science and technology
Gespeichert in:
| Format: | Buch |
|---|---|
| Sprache: | English |
| Veröffentlicht: |
Ames, Iowa [u.a.]
Blackwell
2006
|
| Ausgabe: | 1. ed. |
| Schlagworte: | |
| Online-Zugang: | Table of contents Inhaltsverzeichnis |
| Beschreibung: | XII, 575 S. Ill., graph. Darst. |
| ISBN: | 0813801877 9780813801872 |
Internformat
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| 245 | 1 | 0 | |a Bakery products |b science and technology |c editor, Y.H. Hui ; associate editors, Harold Corke ... |
| 250 | |a 1. ed. | ||
| 264 | 1 | |a Ames, Iowa [u.a.] |b Blackwell |c 2006 | |
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| 650 | 7 | |a Hornería |2 lemb | |
| 650 | 4 | |a Productos de panadería | |
| 650 | 4 | |a Baking | |
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Datensatz im Suchindex
| _version_ | 1804135128324112384 |
|---|---|
| adam_text | CONTRIHITORS, VII PREFACE, XI 1. BAKERY PRODUCTS: SCIENCE AND
TECHNOLOGY, 3 H. -M. LAI AIZD T -C. LIIZ PART I. FLOURS 2. WHEAT FLOUR
CLASSIFICATION, 69 0. M. L U KOW 3. WHEAT FLOUR OF THE THIRD MILLENNIUM,
87 L. DE BRY 4. GLUTEN, 97 K. KHAN NND G. NYGARD 5. RYE 109 K.-H.
LIUKKONEN, R.-L. HEI NI OE, M. SAL~NENKALLIO-MNRTTILA, K. AUTIO, K. KATI
N A, AIZD K. PO U TA N EN 6. RICE 123 C. M, ROSELL UND M. GHNEZ PART 11.
MAJOR BAKING INGREDIENTS 7. SWEETENERS, 137 W-K. NIP 8. EGGS, 161 K
KIOSSEOGLOU AND A. PNRASKEVOPOULOU 9. YEAST, 173 P. GE LI NAS 10. FAT
REPLACERS, 193 V OREOPO U LOU 11. WATER, 211 C. CIZIEIZ 12. FUNCTIONAL
ADDITIVES, 233 I. DE LEYN PART 111. PRINCIPLES OF BAKING 13. MIXING,
DOUGH MAKING, AND DOUGH MAKEUP, 245 N. HAEGENS VI CONTENTS 14.
FERMENTATION, 261 C. -H. YANG 15. BAKING, 273 M.-H. CHANG 16. SENSORY
ATTRIBUTES OF BAKERY PRODUCTS, 285 R.-L. HEINIOE PART IV. BREAD 17.
MANUFACTURE, 301 W Z H OU AND N. THERDTHAI 18. QUALITY CONTROL, 3 19 S.
S. SAHI UND K. LITTLE 19. ENZYMES IN BREADMAKING, 337 H GOESNERT, K.
GEBRUERS, C. M. COIRTIN, K. BRIJS, AND J. A. DELCOUR 20. SOURDOUGH, 365
A. DIOWKSZ ALZD W AMBROZIAK 2 1. FROZEN DOUGH, 38 1 I? D. RIBOTT A , A.
E. LEB, UND M. C. AI?& PART V. SPECIAL PRODUCTS 22, CAKE MANUFACTURE,
393 F: D. CONFORTI 23. CRACKER MANUFACTURE, 4 1 1 T. YONEYA A~ZD W-K.
NIP 24. NONENZYMATIC BROWNING FOR COOKIES, CRACKERS, AND BISCUITS, 433
M. VILLA M IEL 25. SPECIA LI TIES FROM ALL OVER THE WORLD, 443 N.
HAEGENS 26. DIETETIC BAKERY PRODUCTS, 455 S. CHAN 27. GLUTEN-FREE
CEREAL-BASED PRODUCTS, 47 1 E. K, ARENDT UND M. M, MOORE 28. MUFFINS AND
BAGELS, 497 N. CROSS 29. PRETZEL PRODUCTION AND QUALITY CONTROL, 5 19 K.
SEETLZNRARNAN 30. ITALIAN BAKERY, 527 M. A. PAGANI, M. LUCIS A NO, AND
M. MARIOTTI
|
| adam_txt |
CONTRIHITORS, VII PREFACE, XI 1. BAKERY PRODUCTS: SCIENCE AND
TECHNOLOGY, 3 H. -M. LAI AIZD T -C. LIIZ PART I. FLOURS 2. WHEAT FLOUR
CLASSIFICATION, 69 0. M. L U KOW 3. WHEAT FLOUR OF THE THIRD MILLENNIUM,
87 L. DE BRY 4. GLUTEN, 97 K. KHAN NND G. NYGARD 5. RYE 109 K.-H.
LIUKKONEN, R.-L. HEI NI OE, M. SAL~NENKALLIO-MNRTTILA, K. AUTIO, K. KATI
N A, AIZD K. PO U TA N EN 6. RICE 123 C. M, ROSELL UND M. GHNEZ PART 11.
MAJOR BAKING INGREDIENTS 7. SWEETENERS, 137 W-K. NIP 8. EGGS, 161 K
KIOSSEOGLOU AND A. PNRASKEVOPOULOU 9. YEAST, 173 P. GE LI NAS 10. FAT
REPLACERS, 193 V OREOPO U LOU 11. WATER, 211 C. CIZIEIZ 12. FUNCTIONAL
ADDITIVES, 233 I. DE LEYN PART 111. PRINCIPLES OF BAKING 13. MIXING,
DOUGH MAKING, AND DOUGH MAKEUP, 245 N. HAEGENS VI CONTENTS 14.
FERMENTATION, 261 C. -H. YANG 15. BAKING, 273 M.-H. CHANG 16. SENSORY
ATTRIBUTES OF BAKERY PRODUCTS, 285 R.-L. HEINIOE PART IV. BREAD 17.
MANUFACTURE, 301 W Z H OU AND N. THERDTHAI 18. QUALITY CONTROL, 3 19 S.
S. SAHI UND K. LITTLE 19. ENZYMES IN BREADMAKING, 337 H GOESNERT, K.
GEBRUERS, C. M. COIRTIN, K. BRIJS, AND J. A. DELCOUR 20. SOURDOUGH, 365
A. DIOWKSZ ALZD W AMBROZIAK 2 1. FROZEN DOUGH, 38 1 I? D. RIBOTT A , A.
E. LEB, UND M. C. AI?& PART V. SPECIAL PRODUCTS 22, CAKE MANUFACTURE,
393 F: D. CONFORTI 23. CRACKER MANUFACTURE, 4 1 1 T. YONEYA A~ZD W-K.
NIP 24. NONENZYMATIC BROWNING FOR COOKIES, CRACKERS, AND BISCUITS, 433
M. VILLA M IEL 25. SPECIA LI TIES FROM ALL OVER THE WORLD, 443 N.
HAEGENS 26. DIETETIC BAKERY PRODUCTS, 455 S. CHAN 27. GLUTEN-FREE
CEREAL-BASED PRODUCTS, 47 1 E. K, ARENDT UND M. M, MOORE 28. MUFFINS AND
BAGELS, 497 N. CROSS 29. PRETZEL PRODUCTION AND QUALITY CONTROL, 5 19 K.
SEETLZNRARNAN 30. ITALIAN BAKERY, 527 M. A. PAGANI, M. LUCIS A NO, AND
M. MARIOTTI |
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| index_date | 2024-07-02T13:58:36Z |
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| spelling | Bakery products science and technology editor, Y.H. Hui ; associate editors, Harold Corke ... 1. ed. Ames, Iowa [u.a.] Blackwell 2006 XII, 575 S. Ill., graph. Darst. txt rdacontent n rdamedia nc rdacarrier Fırıncılık ürünleri Fırında pişirme Hornería lemb Productos de panadería Baking Baked products Backen (DE-588)4004135-9 gnd rswk-swf Gebäckherstellung (DE-588)4394865-0 gnd rswk-swf Bäckereitechnologie (DE-588)4143889-9 gnd rswk-swf Gebäck (DE-588)4019489-9 gnd rswk-swf (DE-588)4143413-4 Aufsatzsammlung gnd-content Gebäckherstellung (DE-588)4394865-0 s DE-604 Backen (DE-588)4004135-9 s Gebäck (DE-588)4019489-9 s Bäckereitechnologie (DE-588)4143889-9 s 1\p DE-604 Hui, Yiu H. Sonstige oth Corke, Harold Sonstige oth http://www.loc.gov/catdir/toc/ecip0519/2005026514.html Table of contents OEBV Datenaustausch application/pdf http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&local_base=BVB01&doc_number=014640461&sequence=000001&line_number=0001&func_code=DB_RECORDS&service_type=MEDIA Inhaltsverzeichnis 1\p cgwrk 20201028 DE-101 https://d-nb.info/provenance/plan#cgwrk |
| spellingShingle | Bakery products science and technology Fırıncılık ürünleri Fırında pişirme Hornería lemb Productos de panadería Baking Baked products Backen (DE-588)4004135-9 gnd Gebäckherstellung (DE-588)4394865-0 gnd Bäckereitechnologie (DE-588)4143889-9 gnd Gebäck (DE-588)4019489-9 gnd |
| subject_GND | (DE-588)4004135-9 (DE-588)4394865-0 (DE-588)4143889-9 (DE-588)4019489-9 (DE-588)4143413-4 |
| title | Bakery products science and technology |
| title_auth | Bakery products science and technology |
| title_exact_search | Bakery products science and technology |
| title_exact_search_txtP | Bakery products science and technology |
| title_full | Bakery products science and technology editor, Y.H. Hui ; associate editors, Harold Corke ... |
| title_fullStr | Bakery products science and technology editor, Y.H. Hui ; associate editors, Harold Corke ... |
| title_full_unstemmed | Bakery products science and technology editor, Y.H. Hui ; associate editors, Harold Corke ... |
| title_short | Bakery products |
| title_sort | bakery products science and technology |
| title_sub | science and technology |
| topic | Fırıncılık ürünleri Fırında pişirme Hornería lemb Productos de panadería Baking Baked products Backen (DE-588)4004135-9 gnd Gebäckherstellung (DE-588)4394865-0 gnd Bäckereitechnologie (DE-588)4143889-9 gnd Gebäck (DE-588)4019489-9 gnd |
| topic_facet | Fırıncılık ürünleri Fırında pişirme Hornería Productos de panadería Baking Baked products Backen Gebäckherstellung Bäckereitechnologie Gebäck Aufsatzsammlung |
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