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Bakery Technology and Engineering
  • Language: en
  • Pages: 853

Bakery Technology and Engineering

This third edition is completely revised and updated to address the new advances in bakery technology and engineering. The book begins with a lengthy discussion of the materials of baking, as the properties of ingredients are inextricably linked with the processing responses of doughs and batters and with the quality of the finished products. It discusses formulae and procedures, equipment and organizing, and managing technical functions. New ingredients, such as fat and sugar substitutes, are included along with the equipment for new technologies, and quality control/quality assessment.

Cereal Science
  • Language: en
  • Pages: 248

Cereal Science

None

Snack Food Technology
  • Language: en
  • Pages: 415

Snack Food Technology

This book fills a need for a technological guide in a field that has experi enced an almost explosive increase in the last two decades. No other book available to food scientists provides detailed coverage of the ingredients, processes, products, and equipment of nearly every type of snack food made today. Since publication of the First Edition, many changes have occurred in the snack industry, making necessary a thorough revision of all chapters. The text, illustrations, and bibliographies have all been brought up-to-date. My goal has been to provide an accurate and reasona bly detailed description of every major snack processing method and prod uct current in the United States. If any read...

Cookie and cracker technology
  • Language: en
  • Pages: 404

Cookie and cracker technology

None

Water in foods
  • Language: en
  • Pages: 275

Water in foods

  • Type: Book
  • -
  • Published: 1965
  • -
  • Publisher: Unknown

None

Cereal Technology
  • Language: en
  • Pages: 400

Cereal Technology

None

Ingredients for Bakers
  • Language: en
  • Pages: 348

Ingredients for Bakers

  • Type: Book
  • -
  • Published: 1996-01-01
  • -
  • Publisher: Unknown

None

Formulas and Processes for Bakers
  • Language: en
  • Pages: 405

Formulas and Processes for Bakers

  • Type: Book
  • -
  • Published: 1997
  • -
  • Publisher: Unknown

None

Education and Science in the Arab World
  • Language: en

Education and Science in the Arab World

  • Type: Book
  • -
  • Published: 1966
  • -
  • Publisher: Unknown

None

Technology of Food Product Development
  • Language: en
  • Pages: 324