Frozen Dough and Bread Quality - Couverture rigide

Name: Frozen Dough and Bread Quality
ISBN: 9781071652053

9781071652053: Frozen Dough and Bread Quality

Couverture rigide

ISBN 10 : 1071652052 ISBN 13 : 9781071652053

Editeur : Humana, 2026

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This book details the most up-to-date methods and protocols about frozen dough and related bread. Chapters cover a wide range of topics, including frozen dough preparation, bread baking, and the quality analysis of the frozen dough and related bread. Written in the format of the Methods and Protocols in Food Science series, chapters list necessary materials and methods for readily reproducible protocols and contain notes on how to avoid and solve typical problems.

Authoritative and cutting-edge, Frozen Dough and Bread Quality aims to be a valuable reference and a practical guide for researchers, professionals, and students to explore and develop frozen dough bread products with ideal quality.

Les informations fournies dans la section � Synopsis � peuvent faire r�f�rence � une autre �dition de ce titre.

�diteur: Humana
Date d'�dition: 2026
Langue: anglais
ISBN 10: 1071652052
ISBN 13: 9781071652053
Reliure: Reli�
Nombre de pages: 176
�diteur: Zhang Guoqiang, Guo Jinying
Coordonn�es du fabricant: Springer Nature Customer Service Center GmbH
ProductSafety@springernature.com

Europaplatz 3,69115 Heidelberg, Germany
Heidelberg
69115
Allemagne

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Frozen Dough and Bread Quality

Edit� par Springer Verlag GmbH, 2026

ISBN 10 : 1071652052 ISBN 13 : 9781071652053

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Vendeur : moluna, Greven, Allemagne

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Etat : New. Dieser Artikel ist ein Print on Demand Artikel und wird nach Ihrer Bestellung fuer Sie gedruckt. N� de r�f. du vendeur 2789522656

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Frozen Dough and Bread Quality (Hardcover)

Guoqiang Zhang

Edit� par Springer-Verlag New York Inc., 2026

ISBN 10 : 1071652052 ISBN 13 : 9781071652053

Neuf Couverture rigide

Vendeur : Grand Eagle Retail, Bensenville, IL, Etats-Unis

�valuation du vendeur 5 sur 5 �toiles

Hardcover. Etat : new. Hardcover. This book details the most up-to-date methods and protocols about frozen dough and related bread. Chapters cover a wide range of topics, including frozen dough preparation, bread baking, and the quality analysis of the frozen dough and related bread. Written in the format of the Methods and Protocols in Food Science series, chapters list necessary materials and methods for readily reproducible protocols and contain notes on how to avoid and solve typical problems. Authoritative and cutting-edge, Frozen Dough and Bread Quality aims to be a valuable reference and a practical guide for researchers, professionals, and students to explore and develop frozen dough bread products with ideal quality. Chapters cover a wide range of topics, including frozen dough preparation, bread baking, and the quality analysis of the frozen dough and related bread. Shipping may be from multiple locations in the US or from the UK, depending on stock availability. N� de r�f. du vendeur 9781071652053

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Frozen Dough and Bread Quality

Jinying Guo

Edit� par Springer Us Jul 2026, 2026

ISBN 10 : 1071652052 ISBN 13 : 9781071652053

Neuf Couverture rigide

impression � la demande

Vendeur : BuchWeltWeit Ludwig Meier e.K., Bergisch Gladbach, Allemagne

�valuation du vendeur 5 sur 5 �toiles

Buch. Etat : Neu. This item is printed on demand - it takes 3-4 days longer - Neuware -This book details the most up-to-date methods and protocols about frozen dough and related bread. Chapters cover a wide range of topics, including frozen dough preparation, bread baking, and the quality analysis of the frozen dough and related bread. Written in the format of theMethods and Protocols in Food Scienceseries, chapters list necessary materials and methods for readily reproducible protocols and contain notes on how to avoid and solve typical problems.Authoritative and cutting-edge,Frozen Dough and Bread Quality aims to be a valuable reference and a practical guide for researchers, professionals, and students to explore and develop frozen dough bread products with ideal quality. 164 pp. Englisch. N� de r�f. du vendeur 9781071652053

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Frozen Dough and Bread Quality

Jinying Guo

Edit� par Humana, 2026

ISBN 10 : 1071652052 ISBN 13 : 9781071652053

Neuf Couverture rigide

impression � la demande

Vendeur : AHA-BUCH GmbH, Einbeck, Allemagne

�valuation du vendeur 5 sur 5 �toiles

Buch. Etat : Neu. nach der Bestellung gedruckt Neuware - Printed after ordering - This book details the most up-to-date methods and protocols about frozen dough and related bread. Chapters cover a wide range of topics, including frozen dough preparation, bread baking, and the quality analysis of the frozen dough and related bread. Written in the format of theMethods and Protocols in Food Scienceseries, chapters list necessary materials and methods for readily reproducible protocols and contain notes on how to avoid and solve typical problems.Authoritative and cutting-edge,Frozen Dough and Bread Quality aims to be a valuable reference and a practical guide for researchers, professionals, and students to explore and develop frozen dough bread products with ideal quality. N� de r�f. du vendeur 9781071652053

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EUR 235,69

Exp�dition �EUR 35
Exp�dition depuis Allemagne vers Etats-Unis

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Frozen Dough and Bread Quality

Jinying Guo

Edit� par Humana Aug 2026, 2026

ISBN 10 : 1071652052 ISBN 13 : 9781071652053

Neuf Couverture rigide

impression � la demande

Vendeur : buchversandmimpf2000, Emtmannsberg, BAYE, Allemagne

�valuation du vendeur 5 sur 5 �toiles

Buch. Etat : Neu. This item is printed on demand - Print on Demand Titel. Neuware -This book details the most up-to-date methods and protocols about frozen dough and related bread. Chapters cover a wide range of topics, including frozen dough preparation, bread baking, and the quality analysis of the frozen dough and related bread. Written in the format of the Methods and Protocols in Food Science series, chapters list necessary materials and methods for readily reproducible protocols and contain notes on how to avoid and solve typical problems. Authoritative and cutting-edge, Frozen Dough and Bread Quality aims to be a valuable reference and a practical guide for researchers, professionals, and students to explore and develop frozen dough bread products with ideal quality.Springer Nature Customer Service Center GmbH, Europaplatz 3,69115 Heidelberg, Germany, 69115 Heidelberg 176 pp. Englisch. N� de r�f. du vendeur 9781071652053

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