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The Technology of Cake Making [[electronic resource] /] / by A.J. Bent, E.B. Bennion, G.S.T. Bamford
| The Technology of Cake Making [[electronic resource] /] / by A.J. Bent, E.B. Bennion, G.S.T. Bamford |
| Autore | Bent A.J |
| Edizione | [6th ed. 1997.] |
| Pubbl/distr/stampa | New York, NY : , : Springer US : , : Imprint : Springer, , 1997 |
| Descrizione fisica | 1 online resource (XII, 421 p. 13 illus.) |
| Disciplina |
641.3
664 |
| Soggetto topico |
Food—Biotechnology
Food Science |
| ISBN | 1-4757-6690-4 |
| Formato | Materiale a stampa  |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto | 1 Wheat and milling -- 2 Flour specification -- 3 Eggs and egg products -- 4 Baking fats -- 5 Cream, butter and milkfat products -- 6 Lactose -- 7 Sugars -- 8 Chemical aeration -- 9 Yeast aeration -- 10 Emulsions and emulsifiers -- 11 Spices and flavourings -- 12 Nuts used in confectionery -- 13 Fruits used in confectionery -- 14 Jams and Jellies -- 15 Gums and jellying agents -- 16 Chocolate -- 17 Icing, fillings and glazes -- 18 Fermented goods -- 19 Chemically aerated goods -- 20 Pastries -- 21 Cake-making processes -- 22 Sponge goods -- 23 Almond goods -- 24 Gateaux and fancies -- 25 Baking of confectionery goods -- 26 Bakery machinery and plant -- 27 Nutritional value of flour confectionery -- 28 Confectionery test baking -- 29 Water activity in flour confectionery product development -- 30 Packaging of confectionery products -- 31 Reduced sugar and lower fat baked foods. |
| Record Nr. | UNINA-9910480257203321 |
Bent A.J
|
||
| New York, NY : , : Springer US : , : Imprint : Springer, , 1997 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
The Technology of Cake Making [[electronic resource] /] / by A.J. Bent, E.B. Bennion, G.S.T. Bamford
| The Technology of Cake Making [[electronic resource] /] / by A.J. Bent, E.B. Bennion, G.S.T. Bamford |
| Autore | Bent A.J |
| Edizione | [6th ed. 1997.] |
| Pubbl/distr/stampa | New York, NY : , : Springer US : , : Imprint : Springer, , 1997 |
| Descrizione fisica | 1 online resource (XII, 421 p. 13 illus.) |
| Disciplina |
641.3
664 |
| Soggetto topico |
Food—Biotechnology
Food Science |
| ISBN | 1-4757-6690-4 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto | 1 Wheat and milling -- 2 Flour specification -- 3 Eggs and egg products -- 4 Baking fats -- 5 Cream, butter and milkfat products -- 6 Lactose -- 7 Sugars -- 8 Chemical aeration -- 9 Yeast aeration -- 10 Emulsions and emulsifiers -- 11 Spices and flavourings -- 12 Nuts used in confectionery -- 13 Fruits used in confectionery -- 14 Jams and Jellies -- 15 Gums and jellying agents -- 16 Chocolate -- 17 Icing, fillings and glazes -- 18 Fermented goods -- 19 Chemically aerated goods -- 20 Pastries -- 21 Cake-making processes -- 22 Sponge goods -- 23 Almond goods -- 24 Gateaux and fancies -- 25 Baking of confectionery goods -- 26 Bakery machinery and plant -- 27 Nutritional value of flour confectionery -- 28 Confectionery test baking -- 29 Water activity in flour confectionery product development -- 30 Packaging of confectionery products -- 31 Reduced sugar and lower fat baked foods. |
| Record Nr. | UNINA-9910792486703321 |
|
Bent A.J
|
||
| New York, NY : , : Springer US : , : Imprint : Springer, , 1997 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
The Technology of Cake Making / / by A.J. Bent, E.B. Bennion, G.S.T. Bamford
| The Technology of Cake Making / / by A.J. Bent, E.B. Bennion, G.S.T. Bamford |
| Autore | Bent A.J |
| Edizione | [6th ed. 1997.] |
| Pubbl/distr/stampa | New York, NY : , : Springer US : , : Imprint : Springer, , 1997 |
| Descrizione fisica | 1 online resource (XII, 421 p. 13 illus.) |
| Disciplina |
641.3
664 664.7525 |
| Soggetto topico |
Food science
Food Science |
| ISBN | 1-4757-6690-4 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto | 1 Wheat and milling -- 2 Flour specification -- 3 Eggs and egg products -- 4 Baking fats -- 5 Cream, butter and milkfat products -- 6 Lactose -- 7 Sugars -- 8 Chemical aeration -- 9 Yeast aeration -- 10 Emulsions and emulsifiers -- 11 Spices and flavourings -- 12 Nuts used in confectionery -- 13 Fruits used in confectionery -- 14 Jams and Jellies -- 15 Gums and jellying agents -- 16 Chocolate -- 17 Icing, fillings and glazes -- 18 Fermented goods -- 19 Chemically aerated goods -- 20 Pastries -- 21 Cake-making processes -- 22 Sponge goods -- 23 Almond goods -- 24 Gateaux and fancies -- 25 Baking of confectionery goods -- 26 Bakery machinery and plant -- 27 Nutritional value of flour confectionery -- 28 Confectionery test baking -- 29 Water activity in flour confectionery product development -- 30 Packaging of confectionery products -- 31 Reduced sugar and lower fat baked foods. |
| Record Nr. | UNINA-9910964618003321 |
|
Bent A.J
|
||
| New York, NY : , : Springer US : , : Imprint : Springer, , 1997 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||