Used Emulsifiers to Improve Quality & Texture of some Bakery Products: Emulsifiers and Quality, Rheology & Texture Properties of Pan Bread & Cakes - Image 1

£57.16

LAP Lambert Academic Publishing Used Emulsifiers to Improve Quality & Texture of some Bakery Products: Emulsifiers and Quality, Rheology & Texture Properties of Pan Bread & Cakes

Name: Used Emulsifiers to Improve Quality & Texture of some Bakery Products: Emulsifiers and Quality, Rheology & Texture Properties of Pan Bread & Cakes
Brand: LAP Lambert Academic Publishing
Price: 57.16 GBP
Availability: InStock

Gardening

Price data last checked 28 day(s) ago - will refresh soon

View at Amazon

We'll watch every seller, every day. One email when your price arrives.

It has never been this cheap. We have no record of a lower price.

£57 today · cheaper than every other day in the last 3 months

NEW HERE?

Amazon shows you one price. We show you all of them.

Tosheroon watches Amazon prices so you don't have to. Every product on Amazon has a price history — we make it visible. Set the price you'd actually pay, and we'll email you the second it gets there. No app, no account, one email.

WHAT'S ON THIS PAGE

↓ Price chart
when this has been cheap or pricey

↓ Forecast
where the price is heading next

↓ Statistics
all-time high & low, recent range

↑ Price alert
name your number, we'll email you

Price History & Forecast

Grey patches = out of stock. Cheaper = lower on the chart. Hover for exact prices.

Last 63 days · 63 data points (no recent data)

Historical

Generating forecast…

Price Distribution

Price distribution over 63 days • 2 price levels

Days at Price

Current Price

Price Analysis

Most common price: £64 (59 days, 93.7%)

Price range: £57 - £64

Price levels: 2 different prices over 63 days

Description

Emulsifiers improved the tearing quality the product and considered anti staling storage and improvement the shelf life of bread and bakery product, the addition emulsifiers improved the organoleptic properties, overall acceptability, shelf life, economic value and freshness of pan bread and cakes products. In this book Farinograph and Extensograph tests of emulsifiers mixtures were performed, the relationship between the results of rheological properties which given from old and new technical (Amylograph properties, Alveograph properties and mixolab properties). All emulsifiers were used in this study had higher effects on texture properties.

Product Specifications

Brand: LAP Lambert Academic Publishing
Format: paperback
ASIN: 3659743992
Category: Books > Subjects > Crafts, Hobbies & Home > Gardening
Domain: Amazon UK
Release Date: 29 June 2015
Listed Since: 24 July 2015

Barcode

No barcode data available

LAP Lambert Academic Publishing Used Emulsifiers to Improve Quality & Texture of some Bakery Products: Emulsifiers and Quality, Rheology & Texture Properties of Pan Bread & Cakes

It has never been this cheap. We have no record of a lower price.

Price History & Forecast

Price Distribution

Price Analysis

Description

Product Specifications

Barcode

Similar Products You Might Like

Using of some enzymes to improve quality of some bakery products

Stability of Oil-In-Water Beverage Emulsions: Beverage Emulsions

Functional Foods: Formulation and Evaluation of Some Functional Juice Mixes and Bakery Products

Estimation of Fat in Fresh Milk through ANFIS

Value Added Biscuits from Organically Produced Food Ingredients

Marketing Practices of Dairy Products in India: With special focus on Milk & Ghee

Mechanism of Lubrication with Colloidal Sols in Contacting Surfaces: The Tribology of Colloidal Sols

Growth and physiology of digestion in ruminants fed on bakeries waste: Ruminants fed rations growing performance analysis: Nutritional and physiological applications

Evaluation of Protein-Flavour Binding on Flavour Delivery: And Protein Thermal-Gelation Properties in regards to Selected Plant Proteins

Properties of Milk Proteins Modified by Transglutaminase: Physico-Chemical Properties

Liquid Sloshing in Containers with Flexibility: Tuning container flexibility for sloshing control

Proteomics in fungal identification improving food processing & safety

Natural polymers as corrosion inhibitors: including physicochemical and rheological properties of the natural polymers (gum exudates)

Thermosonication in Pulses: Application of Thermosonication to Chickpeas

Empirical Models for Predicting Storability of Stored Produce

Development of Soy- Jambul Seed Powder Fortified Biscuits: Protein Rich Biscuits

Biodestruktsiya i stabilizatsiya prirodnykh i iskusstvennykh polimerov: Osnovnye prichiny biopovrezhdeniy i sposoby ikh predotvrashcheniya

The Production and Quality Control of Tomato Paste and Frozen Spinach: Tomato paste, Frozen spinach

Some Ashless Detergent/Dispersant Additives for Lubricating Engine Oil: Synthesis and Evaluation of Ashless Detergent/Dispersant and Antioxidant Additives for Lubricating Engine Oil

Metody ochistki i utilizatsii vodoemul'sionnykh stochnykh vod: Stochnye vody, emul'sii, metody ochistki, metody kolichestvennogo-khimicheskogo analiza, baromembrannye protsessy

Dehulling and utilization of Millets: Development of Barnyard Millet Dehuller

In vitro studies of a new lipase of Bacillus: In vitro studies of a new lipase of Bacillus: Impact and Applications

Ispol'zovanie ovoshchnoy dobavki v proizvodstve muchnykh izdeliy

Aspects in rumenology of dairy and fatting cattle