Linda S. Young – författare
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9 produkter
Technology of Breadmaking
Av Linda S. Young, Stanley P. Cauvain
E-bok, 2007
1842 kr
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To study breadmaking is to realize that, like many other food processes, it is constantly changing as processing methodologies become increasingly more sophisticated, yet at the same time we realize that we are dealing with a foodstuff, the forms of which are very traditional. New ideas and raw …
Baked Products
Science, Technology and Practice
Av Stanley P. Cauvain, Linda S. Young
Inbunden, 2006
2709 kr
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Taking a fresh approach to information on baked products, this exciting new book from industry consultants Cauvain and Young looks beyond the received notions of how foods from the bakery are categorised to explore the underlying themes which link the products in this commercially important area of …
Baked Products
Science, Technology and Practice
Av Linda S. Young, Stanley P. Cauvain
E-bok, 2008
3177 kr
Lägg i varukorg
Taking a fresh approach to information on baked products, this exciting new book from industry consultants Cauvain and Young looks beyond the received notions of how foods from the bakery are categorised to explore the underlying themes which link the products in this commercially important area of …
Bakery Food Manufacture and Quality
Water Control and Effects
Av Linda S. Young, Stanley P. Cauvain
E-bok, 2009
3014 kr
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Water is the major contributor to the eating and keeping qualities and structure of baked products. Its management and control during preparation, processing, baking, cooling and storage is essential for the optimisation of product quality. This successful and highly practical volume describes in …
Technology of Breadmaking
Av Linda S. Young, Stanley P. Cauvain
E-bok, 2013
1148 kr
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Not another book on breadmaking! A forgiveable reaction given the length of time over which bread has been made and the number of texts which have been written about the subject. To study breadmaking is to realize that, like many other food processes, it is constantly changing as processing …
Baked Products Science, Technology and Practice oBook
Av Stanley P. Cauvain, Linda S. Young
2007
1789 kr
Tillfälligt slut
Taking a fresh approach to information on baked products, this exciting new book from industry consultants Cauvain and Young looks beyond the received notions of how foods from the bakery are categorised to explore the underlying themes which link the products in this commercially important area of …
Bakery Food Manufacture and Quality
Water Control and Effects
Av Stanley P. Cauvain, Linda S. Young
Inbunden, 2008
1897 kr
Tillfälligt slut
Water is the major contributor to the eating and keeping qualities and structure of baked products. Its management and control during preparation, processing, baking, cooling and storage is essential for the optimisation of product quality. This successful and highly practical volume describes in …
Bakery Food Manufacture and Quality – Water Control and Effects 2e
Av Stanley P. Cauvain, Linda S. Young
2009
1706 kr
Tillfälligt slut
Water is the major contributor to the eating and keeping qualities and structure of baked products. Its management and control during preparation, processing, baking, cooling and storage is essential for the optimisation of product quality. This successful and highly practical volume describes in …
