Résultats de recherche pour Functional and structural approaches in pasta development
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Functional and structural approaches in pasta development
Edité par
LAP LAMBERT Academic Publishing, 2026
ISBN 10 : 6209353738
ISBN 13 : 9786209353734
Neuf
PAP
Vendeur : PBShop.store US, Wood Dale, IL, Etats-Unis
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PAP. Etat : New. New Book. Shipped from UK. THIS BOOK IS PRINTED ON DEMAND. Established seller since 2000. N° de réf. du vendeur L0-9786209353734
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EUR 48,40
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Expédition nationale : Etats-Unis
Expédition nationale : Etats-Unis
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Image d'archives
Functional and structural approaches in pasta development
Edité par
LAP Lambert Academic Publishing, 2026
ISBN 10 : 6209353738
ISBN 13 : 9786209353734
Neuf
Couverture souple
Vendeur : California Books, Miami, FL, Etats-Unis
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Etat : New. N° de réf. du vendeur I-9786209353734
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EUR 50,63
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Expédition nationale : Etats-Unis
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Image d'archives
Functional and structural approaches in pasta development
Edité par
LAP LAMBERT Academic Publishing, 2026
ISBN 10 : 6209353738
ISBN 13 : 9786209353734
Neuf
PAP
Vendeur : PBShop.store UK, Fairford, GLOS, Royaume-Uni
Évaluation du vendeur 5 sur 5 étoiles
PAP. Etat : New. New Book. Delivered from our UK warehouse in 4 to 14 business days. THIS BOOK IS PRINTED ON DEMAND. Established seller since 2000. N° de réf. du vendeur L0-9786209353734
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EUR 46,89
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Expédition depuis Royaume-Uni vers Etats-Unis
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Image d'archives
Functional and structural approaches in pasta development (Paperback)
Edité par
LAP Lambert Academic Publishing, 2026
ISBN 10 : 6209353738
ISBN 13 : 9786209353734
Neuf
Paperback
Vendeur : Grand Eagle Retail, Bensenville, IL, Etats-Unis
Évaluation du vendeur 5 sur 5 étoiles
Paperback. Etat : new. Paperback. This review examines the functional and technological roles of pulses in gluten-free food matrices, with a particular emphasis on their interactions with hydrocolloids. It describes how the biochemical architecture of pulse flours-defined by their protein, starch, fiber, and phenolic fractions-shapes rheological responses, water mobility, and dough structuring processes. Central attention is given to hydrocolloids, whose thickening, gelling, and stabilizing properties compensate for the absence of gluten, enhancing cohesion, mechanical resistance, and water management, and thereby improving the technological and sensory quality of legume-enriched gluten-free doughs.The review also explores the contributions of proteins, enzymes, and physical treatments in modulating dough structure, viscoelastic behavior, and thermal transitions. It highlights the ability of legume-derived ingredients to simultaneously enhance texture and nutritional value in gluten-free formulations. Additionally, a comprehensive bibliographic overview details the origin, physicochemical traits, and nutritional properties of major pulses, along with their technological uses within the agri-food sector. This item is printed on demand. Shipping may be from multiple locations in the US or from the UK, depending on stock availability. N° de réf. du vendeur 9786209353734
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EUR 55,03
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Expédition nationale : Etats-Unis
Expédition nationale : Etats-Unis
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Image d'archives
Functional and structural approaches in pasta development
Edité par
LAP LAMBERT Academic Publishing Jan 2026, 2026
ISBN 10 : 6209353738
ISBN 13 : 9786209353734
Neuf
Taschenbuch
Vendeur : BuchWeltWeit Ludwig Meier e.K., Bergisch Gladbach, Allemagne
Évaluation du vendeur 5 sur 5 étoiles
Taschenbuch. Etat : Neu. This item is printed on demand - it takes 3-4 days longer - Neuware 52 pp. Englisch. N° de réf. du vendeur 9786209353734
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EUR 43,90
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Expédition depuis Allemagne vers Etats-Unis
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Image d'archives
Functional and structural approaches in pasta development (Paperback)
Edité par
LAP Lambert Academic Publishing, 2026
ISBN 10 : 6209353738
ISBN 13 : 9786209353734
Neuf
Paperback
Vendeur : AussieBookSeller, Truganina, VIC, Australie
Évaluation du vendeur 5 sur 5 étoiles
Paperback. Etat : new. Paperback. This review examines the functional and technological roles of pulses in gluten-free food matrices, with a particular emphasis on their interactions with hydrocolloids. It describes how the biochemical architecture of pulse flours-defined by their protein, starch, fiber, and phenolic fractions-shapes rheological responses, water mobility, and dough structuring processes. Central attention is given to hydrocolloids, whose thickening, gelling, and stabilizing properties compensate for the absence of gluten, enhancing cohesion, mechanical resistance, and water management, and thereby improving the technological and sensory quality of legume-enriched gluten-free doughs.The review also explores the contributions of proteins, enzymes, and physical treatments in modulating dough structure, viscoelastic behavior, and thermal transitions. It highlights the ability of legume-derived ingredients to simultaneously enhance texture and nutritional value in gluten-free formulations. Additionally, a comprehensive bibliographic overview details the origin, physicochemical traits, and nutritional properties of major pulses, along with their technological uses within the agri-food sector. This item is printed on demand. Shipping may be from our Sydney, NSW warehouse or from our UK or US warehouse, depending on stock availability. N° de réf. du vendeur 9786209353734
Acheter neuf
EUR 55,53
Expédition à EUR 32,48
Expédition depuis Australie vers Etats-Unis
Expédition depuis Australie vers Etats-Unis
Quantité disponible : 1 disponible(s)
Image d'archives
Functional and structural approaches in pasta development
Edité par
LAP Lambert Academic Publishing, 2026
ISBN 10 : 6209353738
ISBN 13 : 9786209353734
Neuf
Couverture souple
Vendeur : Majestic Books, Hounslow, Royaume-Uni
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Etat : New. Print on Demand. N° de réf. du vendeur 408509730
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EUR 82,72
Expédition à EUR 7,53
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Expédition depuis Royaume-Uni vers Etats-Unis
Quantité disponible : 4 disponible(s)
Image d'archives
Functional and structural approaches in pasta development
Edité par
LAP Lambert Academic Publishing, 2026
ISBN 10 : 6209353738
ISBN 13 : 9786209353734
Neuf
Couverture souple
Vendeur : Books Puddle, New York, NY, Etats-Unis
Évaluation du vendeur 4 sur 5 étoiles
Etat : New. N° de réf. du vendeur 26405725949
Acheter neuf
EUR 87,06
Expédition à EUR 3,50
Expédition nationale : Etats-Unis
Expédition nationale : Etats-Unis
Quantité disponible : 4 disponible(s)
Image d'archives
Functional and structural approaches in pasta development
Edité par
LAP Lambert Academic Publishing, 2026
ISBN 10 : 6209353738
ISBN 13 : 9786209353734
Neuf
Couverture souple
Vendeur : Biblios, Frankfurt am main, HESSE, Allemagne
Évaluation du vendeur 4 sur 5 étoiles
Etat : New. PRINT ON DEMAND. N° de réf. du vendeur 18405725943
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EUR 83,03
Expédition à EUR 9,95
Expédition depuis Allemagne vers Etats-Unis
Expédition depuis Allemagne vers Etats-Unis
Quantité disponible : 4 disponible(s)
Image d'archives
Functional and structural approaches in pasta development (Paperback)
Edité par
LAP Lambert Academic Publishing, 2026
ISBN 10 : 6209353738
ISBN 13 : 9786209353734
Neuf
Paperback
Vendeur : CitiRetail, Stevenage, Royaume-Uni
Évaluation du vendeur 5 sur 5 étoiles
Paperback. Etat : new. Paperback. This review examines the functional and technological roles of pulses in gluten-free food matrices, with a particular emphasis on their interactions with hydrocolloids. It describes how the biochemical architecture of pulse flours-defined by their protein, starch, fiber, and phenolic fractions-shapes rheological responses, water mobility, and dough structuring processes. Central attention is given to hydrocolloids, whose thickening, gelling, and stabilizing properties compensate for the absence of gluten, enhancing cohesion, mechanical resistance, and water management, and thereby improving the technological and sensory quality of legume-enriched gluten-free doughs.The review also explores the contributions of proteins, enzymes, and physical treatments in modulating dough structure, viscoelastic behavior, and thermal transitions. It highlights the ability of legume-derived ingredients to simultaneously enhance texture and nutritional value in gluten-free formulations. Additionally, a comprehensive bibliographic overview details the origin, physicochemical traits, and nutritional properties of major pulses, along with their technological uses within the agri-food sector. This item is printed on demand. Shipping may be from our UK warehouse or from our Australian or US warehouses, depending on stock availability. N° de réf. du vendeur 9786209353734
Acheter neuf
EUR 51,30
Expédition à EUR 42,87
Expédition depuis Royaume-Uni vers Etats-Unis
Expédition depuis Royaume-Uni vers Etats-Unis
Quantité disponible : 1 disponible(s)