Science of Bakery Products by William P. Edwards is listed under Royal Society of Chemistry on BookBajar. Full details, specifications and reader reviews are below.
Book Details
Publisher
Royal Society of Chemistry
Language
English
ISBN-13
9780854044863
ISBN-10
0854044868
Author
William P. Edwards
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
ISBN-13: 9780854044863
ISBN-10: 0854044868
Reader's Guide
What This Book Covers
- ·The main subject matter of Science of Bakery Products
- ·Ideas and detail relevant to Royal Society of Chemistry
- ·Context that helps make sense of the material as a whole
Best Suited For
Chemistry students, lab professionals and researchers.
Why It Stands Out
- ·Ships as a genuine physical copy, checked before dispatch
- ·Covered by BookBajar's 15-day return window
Frequently Asked Questions
What is the price of Science of Bakery Products?
Science of Bakery Products starts from ₹3403 at BookBajar. Available in Paperback.
Who is the author of Science of Bakery Products?
William P. Edwards is the author of Science of Bakery Products. Browse more books by William P. Edwards on BookBajar.
Is Science of Bakery Products available in Paperback and Hardcover?
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Science of Bakery Products can be returned within 15 days of delivery for a full refund. Reach out to info@bookbajar.in or call +91 9087 410 993 to start a return.
What is the ISBN of Science of Bakery Products?
Science of Bakery Products has ISBN 9780854044863 (ISBN-10: 0854044868). Use this to confirm you're ordering the exact edition listed here.
What can I expect from Science of Bakery Products?
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.
Product ID: isbn-9780854044863
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