01108cam a22002774a 4500991004059739707536081125s2001 njua b 001 0 eng 0130200077b13793652-39ule_instSet. Economia - SEMSita510.285536921Larsen, Ronald W.12292Introduction to Mathcad 2000 /Ronald W. LarsenUpper Saddle River, NJ :Prentice Hall,c2001xvii, 215 p. :ill. ;26 cmESource--the Prentice Hall engineering sourcInclude bibliografia e indiceMathCADMathematicsData processing.b1379365228-01-1425-11-08991004059739707536LE025 ECO 510 LAR01.01 12025000104556le025-E0.00-l- 00000.i1488806325-11-08LE025 ECO 510 LAR01.01 22025000104549le025-E0.00-l- 00000.i1488807525-11-08Introduction to Mathcad 20001224553UNISALENTOle02525-11-08ma -engnju0003234nam 2200589Ia 450 991083028850332120230721022810.01-282-34371-897866123437111-4443-1620-61-4443-1621-4(CKB)1000000000799403(EBL)470532(OCoLC)437299687(SSID)ssj0000297713(PQKBManifestationID)11226250(PQKBTitleCode)TC0000297713(PQKBWorkID)10333788(PQKB)11478549(MiAaPQ)EBC470532(EXLCZ)99100000000079940320081106d2009 uy 0engur|n|---|||||txtccrGluten-free food science and technology[electronic resource] /edited by Eimear GallagherChichester, U.K. ;Ames, Iowa Wiley-Blackwell20091 online resource (258 p.)Description based upon print version of record.1-4051-5915-4 Includes bibliographical references and index.Gluten-Free Food Science and Technology; Contents; Preface; Contributors; 1 The Increasing Incidence of Celiac Disease and the Range of Gluten-Free Products in the Marketplace; 2 The Clinical Presentation and Diagnosis of Celiac Disease; 3 Classification of Proteins in Cereal Grains: What Is Toxic and How Is It Measured in Foods?; 4 The Nutritional Quality of Gluten-Free Foods; 5 Gluten-Free Doughs: Rheological Properties, Testing Procedures - Methods and Potential Problems; 6 Enzymatic Manipulation of Gluten-Free Breads; 7 Commercial Aspects of Gluten-Free Products8 Dough Microstructure and Textural Aspects of Gluten-Free Yeast Bread and Biscuits9 Manufacture of Gluten-Free Specialty Breads and Confectionery Products; 10 Production of Gluten-Free Beer; 11 Functionality of Starches and Hydrocolloids in Gluten-Free Foods; 12 Coeliac Disease and Gluten-Free Research: What Does the Future Hold for the Physician, the Patient and the Scientist?; IndexCoeliac disease (CD) and other allergic reactions/intolerances to gluten are on the rise, largely due to improved diagnostic procedures and changes in eating habits. The worldwide incidence of coeliac disease has been predicted to increase by a factor of ten over the next number of years, and this has resulted in a growing market for high quality gluten-free cereal products. However, the removal of gluten presents major problems for bakers. Currently, many gluten-free products on the market are of low quality and short shelf life, exhibiting poor mouthfeel and flavour. This challenge to the ceGluten-free foodsFood industry and tradeGluten-free foods.Food industry and trade.664.75664/.75LEB 420fstubVN 8400rvkGallagher Eimear318471MiAaPQMiAaPQMiAaPQBOOK9910830288503321Gluten-free food science and technology4110007UNINA