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£144.67
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£145 today · cheaper than every other day in the last 3 months
Springer Dough Rheology and Baked Product Texture Book
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Price distribution over 64 days • 1 price levels
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Most common price: £145 (64 days, 100.0%)
Price range: £145 - £145
Price levels: 1 different prices over 64 days
Description
Key Features
This Springer publication examines dough deformation across every phase of the flour conversion process.
Learn about the extreme deformations and rupture limits that occur during the dough mixing stage.
Analyze the specific rheological properties exhibited during the fermentation phase of baking.
Study the intermediate level of deformation that occurs during dough sheeting and molding.
Understand how dough reacts to a range of deformations and varying temperatures during proofing and baking.
Product Specifications
- Brand
- Springer
- Format
- paperback
- ASIN
- 1461282071
- Domain
- Amazon UK
- Publication Date
- 26 September 2011
- Listed Since
- 21 December 2012
Barcode
No barcode data available
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