| 查看: 170 | 回复: 1 | ||
| 【奖励】 本帖被评价1次，作者prestoua增加金币 1 个 | ||
| 当前主题已经存档。 | ||
[资源]
【转载】Bakery Food Manufacture and Quality【已搜无重复】
|
||
|
Bakery Food Manufacture and Quality: Water Control and Effects By Stanley P. Cauvain, Linda S. Young Publisher: Wiley Number Of Pages: 224 Publication Date: 2000-03-02 ISBN-10 / ASIN: 0632053275 ISBN-13 / EAN: 9780632053278 Book Description: 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 highly practical book describes in detail the role and control of water in the formation of cake batters, bread, pastry and biscuit doughs, their subsequent processing and the baked product. http://mihd.net/qzfiosg http://www.mediafire.com/?g9xmelxwjdg http://rapidshare.com/files/109423084/BakFoMaanQuaWaConEffewiiill0632053275.rar |
回复此楼» 猜你喜欢
273农学求调剂
已经有0人回复
-
一志愿上海海洋大学083200,303分求调剂
已经有0人回复
-
食品科学论文润色/翻译怎么收费?
已经有95人回复
-
食品科学调剂交流
已经有0人回复
-
食品学硕362求调剂
已经有3人回复
-
一志愿上海海洋大学083200食品学硕，求调剂，接受其他专业
已经有7人回复
-
食品调剂08考数学可调
已经有0人回复
-
食品工程调剂
已经有2人回复
-
09，食品与营养272求调剂
已经有0人回复
-
一志愿上海海洋大学083200食品学硕，求调剂，接受其他专业083200
已经有5人回复
