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Friends of the Johnson Co Lib via Alibris /Alibris
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Springer 1995 1991 ed. Hard cover Good Hardcover book. The exterior can have various markings and wear. The dust jacket shows some wear but there are no tears. All items ship Monday-Saturday-Fast Shipping in a secure package. Your purchase will help support the programs and collections of the Johnson County (Kansas) Library.
ISBN10: 0442003536, ISBN13: 9780442003531, [publisher: Springer] Hardcover Hardcover book. The exterior can have various markings and wear. The dust jacket shows some wear but there are no tears. All items ship Monday - Saturday - Fast Shipping in a secure package. Your purchase will help support the programs and collections of the Johnson County (Kansas) Library. [Lenexa, KS, U.S.A.] [Publication Year: 1995]
ISBN10: 0442003536, ISBN13: 9780442003531, [publisher: Springer US] Hardcover Druck auf Anfrage Neuware - Printed after ordering - This book surveys the functions and applications of additives used in baked foods at relatively low levels, details their reaction mechanisms and describes their technological effects, including how each additive helps to create high-quality baked products. Coverage includes oxidants, reductants and mix reducers, surfacants, emulsifiers and dough strengtheners, chemical leavenings, yeast, and gluten and gums. The author presents product applications and covers such important new areas as high fibre breads, enzymes in baking, the use of emulsifiers and vital wheat gluten manufacture. [Einbeck, Germany] [Publication Year: 1995]
ISBN10: 0442003536, ISBN13: 9780442003531, [publisher: Springer] Hardcover Buy with confidence! Book is in acceptable condition with wear to the pages, binding, and some marks within 1.28 [Amherst, NY, U.S.A.] [Publication Year: 1995]
ISBN10: 0442003536, ISBN13: 9780442003531, [publisher: Springer] Hardcover Acceptable/Fair condition. Book is worn, but the pages are complete, and the text is legible. Has wear to binding and pages, may be ex-library. 1.28 [Tucson, AZ, U.S.A.] [Publication Year: 1995]
ISBN10: 0442003536, ISBN13: 9780442003531, [publisher: Springer] Hardcover Book is in Used-Good condition. Pages and cover are clean and intact. Used items may not include supplementary materials such as CDs or access codes. May show signs of minor shelf wear and contain limited notes and highlighting. 1.28 [Hawthorne, CA, U.S.A.] [Publication Year: 1995]
ISBN10: 0442003536, ISBN13: 9780442003531, [publisher: Springer US] Hardcover Druck auf Anfrage Neuware - Printed after ordering - This book surveys the functions and applications of additives used in baked foods at relatively low levels, details their reaction mechanisms and describes their technological effects, including how each additive helps to create high-quality baked products. Coverage includes oxidants, reductants and mix reducers, surfacants, emulsifiers and dough strengtheners, chemical leavenings, yeast, and gluten and gums. The author presents product applications and covers such important new areas as high fibre breads, enzymes in baking, the use of emulsifiers and vital wheat gluten manufacture. [Einbeck, Germany] [Publication Year: 1995]
ISBN10: 0442003536, ISBN13: 9780442003531, [publisher: Springer] Hardcover Book is in NEW condition. 1.28 [Hawthorne, CA, U.S.A.] [Publication Year: 1995]
Hard Cover. New. New Book; Fast Shipping from UK; Not signed; Not First Edition; The Functional Additives for Bakery Foods. ISBN 0442003536 9780442003531 [GB]
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When you click on links to various merchants on this site and make a purchase, this can result in this site earning a commission at no extra cost to you. Affiliate programs and affiliations include, but are not limited to, the eBay Partner Network, Amazon and Alibris.
