Royal Society of Chemistry
Science of Bakery Products (English, William P. Edwards)
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Specifications
| Publisher | Royal Society of Chemistry |
| Language | English |
| ISBN-13 | 9780854044863 |
| ISBN-10 | 0854044868 |
| Author | William P. Edwards |
Product Description
About the Book
Ever wondered why bread rises? Or why dough needs to rest? From cakes and biscuits to flat breads and standard loaves, the diversity of products is remarkable and the chemistry behind these processes is equally fascinating. The Science of Bakery Products explains the science behind bread making and other baked goods. It looks at the chemistry of the ingredients, flour treatments, flour testing and baking machinery. Individual chapters focus on th…
ISBN: 9780854044863
Book Insights
What You'll Learn
- ·In-depth exploration of topics covered in Science of Bakery Products
- ·Key concepts explained with clarity and practical examples
- ·Insights valuable for anyone studying or working in Royal Society of Chemistry
Who Should Read This
Chemistry students, researchers, and laboratory professionals.
Key Highlights
- ·Brand new physical book delivered across India
- ·15-day hassle-free return policy
Frequently Asked Questions
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Is Science of Bakery Products available in English?
Science of Bakery Products is available in English on GlowMirror.
Who is the author of Science of Bakery Products?
Science of Bakery Products is authored by William P. Edwards.
Who published Science of Bakery Products?
Science of Bakery Products is published by Royal Society of Chemistry.
How many pages does Science of Bakery Products have?
Page count information for Science of Bakery Products is available in the specifications section of this page.
How long does it take to read Science of Bakery Products?
At an average reading speed of 250 words per minute, reading Science of Bakery Products takes a few hours to a few days depending on reading pace.
What is Science of Bakery Products about?
About the Book
Ever wondered why bread rises? Or why dough needs to rest? From cakes and biscuits to flat breads and standard loaves, the diversity of products is remarkable and the chemistry behind these processes is equally fascinating. The Science of Bakery Products explains the science behind ...
Is Science of Bakery Products suitable for beginners?
Whether Science of Bakery Products is suitable for beginners depends on your background in Royal Society of Chemistry. Review the product description and specifications above for details on the target audience and difficulty level.
What edition is Science of Bakery Products?
Science of Bakery Products is from the Royal Society of Chemistry edition/year. Check the specifications section for full edition details.
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Science of Bakery Products listed on GlowMirror is a brand new book in good condition.
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