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  • CEREALS IN BREADMAKING
    ebook
    CEREALS IN BREADMAKING
    ANN-CHARLOTTE ELIASSON / KARE LARSSON
    This reference text describes the breadmaking process at the molecular level, based on surface and colloidal science and introducing colloidal science with a minimum of theory.;Reviewing the current molecular and colloidal knowledge of the chain from wheat grain to bread, the book: discusses the structure of the dough, how a foam is formed during fermentation and how starch gel...

    $5,100.00

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