441,53 €
490,59 €
-10% with code: EXTRA
Trends in Wheat and Bread Making
Trends in Wheat and Bread Making
441,53
490,59 €
  • We will send in 10–14 business days.
Trends in Wheat and Bread Making provides a comprehensive look at the state-of-the-art in bread making from ingredient to shelf-life, with a focus on the impact of processing on the nutritional value and consumer acceptability of this global staple. The book also includes chapters on new breads and bakery products fortified with plant-processing-by-products and/or natural antioxidants, and explores efforts to improve biotechnological processes and fermentation for bread making. It is an excelle…
490.59
  • Publisher:
  • ISBN-10: 0128210486
  • ISBN-13: 9780128210482
  • Format: 19.1 x 23.5 x 2.5 cm, minkšti viršeliai
  • Language: English
  • SAVE -10% with code: EXTRA

Trends in Wheat and Bread Making (e-book) (used book) | bookbook.eu

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Trends in Wheat and Bread Making provides a comprehensive look at the state-of-the-art in bread making from ingredient to shelf-life, with a focus on the impact of processing on the nutritional value and consumer acceptability of this global staple. The book also includes chapters on new breads and bakery products fortified with plant-processing-by-products and/or natural antioxidants, and explores efforts to improve biotechnological processes and fermentation for bread making. It is an excellent resource for researchers, industry professionals and enterprises hoping to produce enhanced bread products through processing-related nutritional and quality improvements.

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  • Publisher:
  • ISBN-10: 0128210486
  • ISBN-13: 9780128210482
  • Format: 19.1 x 23.5 x 2.5 cm, minkšti viršeliai
  • Language: English English

Trends in Wheat and Bread Making provides a comprehensive look at the state-of-the-art in bread making from ingredient to shelf-life, with a focus on the impact of processing on the nutritional value and consumer acceptability of this global staple. The book also includes chapters on new breads and bakery products fortified with plant-processing-by-products and/or natural antioxidants, and explores efforts to improve biotechnological processes and fermentation for bread making. It is an excellent resource for researchers, industry professionals and enterprises hoping to produce enhanced bread products through processing-related nutritional and quality improvements.

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