|
|
books
| book details |
Frozen Dough and Bread Quality
Edited by Guoqiang Zhang, Edited by Jinying Guo
|
|
| on special |
normal price: R 7 122.95
Price: R 6 766.95
|
| book description |
This book details the most up-to-date methods and protocols about frozen dough and related bread. Chapters cover a wide range of topics, including frozen dough preparation, bread baking, and the quality analysis of the frozen dough and related bread. Written in the format of the Methods and Protocols in Food Science series, chapters list necessary materials and methods for readily reproducible protocols and contain notes on how to avoid and solve typical problems.  Authoritative and cutting-edge, Frozen Dough and Bread Quality aims to be a valuable reference and a practical guide for researchers, professionals, and students to explore and develop frozen dough bread products with ideal quality.
| product details |
Normally shipped |
Publisher | Springer-Verlag New York Inc.
Published date | 7 Aug 2026
Language |
Format | Hardback
Pages | 164
Dimensions | 254 x 178 x 0mm (L x W x H)
Weight | 0g
ISBN | 978-1-0716-5205-3
Readership Age |
BISAC | technology / food science
| other options |
Normally shipped |
Readership Age |
Normal Price | R 8 772.95
Price | R 8 333.95
| on special |
|
|
To view the items in your trolley please sign in.
| sign in |
|
|
|
| specials |
|
|
Katie Daysh
Paperback / softback
384 pages
was: R 295.95
now: R 259.95
|
|
This is indeed a story of mercy and the redemption it offers.
|
Victor Frankenstein driven by the mad dream of creating his own creature, experiments with alchemy and science to build a monster stitched together from dead remains.
|
|
|
|
