Can I read Bakery Products : Science and Technology on EtoBox?

Bakery Products : Science and Technology by Y. H. Hui; Harold Corke; Ingrid De Leyn; Wai-Kit Nip; Nanna A. Cross is a nonfiction available to read on EtoBox.

What is Bakery Products : Science and Technology about?

Content: Chapter 1 Bakery Products: Science and Technology (pages 3–68): H.‐M. Lai and T.‐C. LinChapter 2 Wheat Flour Classification (pages 69–86): O. M. LukowChapter 3 Wheat Flour of the Third Millennium (pages 87–96): L. De BryChapter 4 Gluten (pages 97–108): K. Khan and G. NygardChapter 5 Rye (pages 109–122): K.‐H. Liukkonen, R.‐L. Heiniö, M. Salmenkallio‐Marttila, K. Autio, K. Katina and K. PoutanenChapter 6 Rice (pages 123–134): C. M. Rosell and M. GómezChapter 7 Sweeteners (pages 137–160): W.‐K. NipChapter 8 Eggs (pages 161–172): V. Kiosseoglou and A. ParaskevopoulouChapter 9 Yeast (pages 173–192): P. GélinasChapter 10 Fat Replacers (pages 193–210): V. OreopoulouChapter 11 Water (pages 211–232): C. ChiehChapter 12 Functional Additives (pages 233–242): I. De LeynChapter 13 Mixing, Dough Making, and Dough Makeup (pages 245–260): N. HaegensChapter 14 Fermentation (pages 261–272): C.‐H. YangChapter 15 Baking (pages 273–284): M.‐H. ChangChapter 16 Sensory Attributes of Bakery Products (pages 285–298): R.‐L. HeiniöChapter 17 Manufacture (pages 301–318): W. Zhou and N. TherdthaiChapter 18 Quality Control (pages 319–336): S. S. Sahi and K. LittleChapter 19 Enzymes in Breadmaking (pag

Who reads Bakery Products : Science and Technology?

Author

Y. H. Hui; Harold Corke; Ingrid De Leyn; Wai-Kit Nip; Nanna A. Cross

Publisher

Wiley Blackwell; Wiley-Blackwell; Wiley-Interscience

Published

2006

Language

EN

ISBN

9781118791936

Category

nonfiction

Subjects

Science, Technology, Home & Lifestyle

Updated

2026-03-24