Cauvain stanley (38 Ergebnisse)

Hardcover. Zustand: Gut. 1. publ. 280 S. Ehem. Bibliotheksexemplar mit Signatur und Stempel. GUTER Zustand, ein paar Gebrauchsspuren. Ex-library with stamp and library-signature. GOOD condition, some traces of use. N06812 1855735644 Sprache: Englisch Gewicht in Gramm: 630.

Hardcover. Zustand: Gut. 1. publ. 280 S. Ehem. Bibliotheksexemplar mit Signatur und Stempel. GUTER Zustand, ein paar Gebrauchsspuren. Ex-library with stamp and library-signature. GOOD condition, some traces of use. N07186 1855735644 Sprache: Englisch Gewicht in Gramm: 620.

Zustand: New. This is a Brand-new US Edition. This Item may be shipped from US or any other country as we have multiple locations worldwide.

Zustand: New. This is a Brand-new US Edition. This Item may be shipped from US or any other country as we have multiple locations worldwide.

Zustand: New. pp. xii + 209 Illus.

Zustand: New. Idioma/Language: Español. Contenido: Colaboradores - Prefacio - Pan: el producto - Procesos de panificación - Ingredientes funcionales - Amasado y procesado de la masa - Fermentación, horneado y enfriamiento - Fermentación controlada y congelación de la masa - Aplicación de bases de datos de conocimientos- Panificación en el mundo - Productos fermentados especiales - Alteración y envejecimiento del pan - Fundamentos de la formación de la masa - La molienda - Otros cereales en panificación. *** Nota: Los envíos a España peninsular, Baleares y Canarias se realizan a través de mensajería urgente. No aceptamos pedidos con destino a Ceuta y Melilla.…

Hardcover. Zustand: Gut. 1. ed. 354 S. Ehem. Bibliotheksexemplar mit Signatur und Stempel. GUTER Zustand, ein paar Gebrauchsspuren. Ex-library with stamp and library-signature. GOOD condition, some traces of use. N07135 9780751403459 Sprache: Englisch Gewicht in Gramm: 900.

Hardcover. Zustand: Gut. 209 S. Ehem. Bibliotheksexemplar mit Signatur und Stempel. GUTER Zustand, ein paar Gebrauchsspuren. Ex-library with stamp and library-signature. GOOD condition, some traces of use. N07139 9780632053278 Sprache: Englisch Gewicht in Gramm: 730.

Zustand: New. This is a Brand-new US Edition. This Item may be shipped from US or any other country as we have multiple locations worldwide.

Hardcover. Zustand: Very Good. No Jacket. May have limited writing in cover pages. Pages are unmarked. ~ ThriftBooks: Read More, Spend Less.

Zustand: Used. pp. 354.

Hardcover. Zustand: Very Good. Close to new condition with no damage or markings to pages and only very light shelf wear to cover. 2006 hardback. The photo is of the actual book you will receive. Fast dispatch, normally within 24 hours, by UK seller.

HRD. Zustand: New. New Book. Shipped from UK. Established seller since 2000.

Zustand: Used. pp. 354.

Hardcover. Zustand: Gut. 416 S. Ehem. Bibliotheksexemplar mit Signatur und Stempel. GUTER Zustand, ein paar Gebrauchsspuren. Ex-library with stamp and library-signature. GOOD condition, some traces of use. N07023 9780387385631 Sprache: Englisch Gewicht in Gramm: 780.

Zustand: New. In English.

Zustand: Good. Your purchase helps support Sri Lankan Children's Charity 'The Rainbow Centre'. Ex-library, so some stamps and wear, but in good overall condition. Our donations to The Rainbow Centre have helped provide an education and a safe haven to hundreds of children who live in appalling conditions.…

Zustand: New. This is a Brand-new US Edition. This Item may be shipped from US or any other country as we have multiple locations worldwide.

Zustand: Very Good. Former library copy. Pages intact with possible writing/highlighting. Binding strong with minor wear. Dust jackets/supplements may not be included. Includes library markings. Stock photo provided. Product includes identifying sticker. Better World Books: Buy Books. Do Good.

Zustand: New.

HRD. Zustand: New. New Book. Shipped from UK. Established seller since 2000.

Zustand: New. In English.

Taschenbuch. Zustand: Neu. Technology of Breadmaking | Stanley Cauvain | Taschenbuch | xx | Englisch | 2016 | Springer | EAN 9783319330648 | Verantwortliche Person für die EU: Springer Verlag GmbH, Tiergartenstr. 17, 69121 Heidelberg, juergen[dot]hartmann[at]springer[dot]com | Anbieter: preigu.

Taschenbuch. Zustand: Neu. Druck auf Anfrage Neuware - Printed after ordering - This practical, comprehensive guide illuminates all aspects of breadmaking to give bakers, scientists, technologists and students a thorough understanding of the many new developments shaping the industry. This book bridges the gap between scientific and practical accounts by providing technical coverage of the complex processes that link together to make bread and fermented products. Chapters cover the nature of bread products, the role of the ingredients in determining their quality, processing methods and their control, and equipment functions. Emphasis is on exploring the contributions of individual components and processing stages to final bread quality, reviewing the current state of technical knowledge on breadmaking. This third edition reviews the new knowledge which has become available in the last 10 years and considers how the global trends of increased availability and wider range of fermented products around the world impact on current and future technological challenges for bakers.Stanley P. Cauvain is the Director and Vice President of Research and Development activities at BakeTran and Professor at the International Institute of Agri-Food Security, Curtin University, Perth, Western Australia.…

Buch. Zustand: Neu. Druck auf Anfrage Neuware - Printed after ordering - This practical, comprehensive guide illuminates all aspects of breadmaking to give bakers, scientists, technologists and students a thorough understanding of the many new developments shaping the industry. This book bridges the gap between scientific and practical accounts by providing technical coverage of the complex processes that link together to make bread and fermented products. Chapters cover the nature of bread products, the role of the ingredients in determining their quality, processing methods and their control, and equipment functions. Emphasis is on exploring the contributions of individual components and processing stages to final bread quality, reviewing the current state of technical knowledge on breadmaking. This third edition reviews the new knowledge which has become available in the last 10 years and considers how the global trends of increased availability and wider range of fermented products around the world impact on current and future technological challenges for bakers.Stanley P. Cauvain is the Director and Vice President of Research and Development activities at BakeTran and Professor at the International Institute of Agri-Food Security, Curtin University, Perth, Western Australia.…

Hardcover. Zustand: Brand New. 2nd edition. 397 pages. 9.25x6.25x1.00 inches. In Stock.

Hardcover. Zustand: Brand New. 232 pages. 9.00x6.00x0.50 inches. In Stock.

Zustand: New. In English.

Zustand: New. 2019. 1st Edition. Hardcover. . . . . . Books ship from the US and Ireland.

Hardcover. Zustand: Brand New. 3rd edition. 408 pages. 9.25x6.25x1.25 inches. In Stock.