9780854044863 - science of bakery products: rsc von edwards, william p (21 Ergebnisse)
- Hardcover
Anbieter: WorldofBooks, Goring-By-Sea, WS, Vereinigtes KönigreichWorldofBooks
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EUR 21,67
EUR 6,55 VersandVersand von Vereinigtes Königreich nach USAAnzahl: 1 verfügbar
Hardback. Zustand: Very Good. The book has been read, but is in excellent condition. Pages are intact and not marred by notes or highlighting. The spine remains undamaged.
- Hardcover
Anbieter: Basi6 International, Irving, TX, USABasi6 International
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EUR 32,91
Versand gratisVersand innerhalb von USAAnzahl: 1 verfügbar
Zustand: Brand New. New. US edition. Expediting shipping for all USA and Europe orders excluding PO Box. Excellent Customer Service.
- Hardcover
- Erstausgabe
Anbieter: Pulpfiction Books, Vancouver, BC, KanadaPulpfiction Books
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EUR 20,30
EUR 14,14 VersandVersand von Kanada nach USAAnzahl: 1 verfügbar
Hardcover. Zustand: Near Fine. 1st Edition. Near Fine lightly bumped hardcover issued without dust jacket. A clean copy.
- Hardcover
Anbieter: GreatBookPrices, Columbia, MD, USAGreatBookPrices
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EUR 34,96
EUR 2,26 VersandVersand innerhalb von USAAnzahl: Mehr als 20 verfügbar
Zustand: New.
- Hardcover
Anbieter: Rarewaves USA, HEBRON, KY, USARarewaves USA
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EUR 37,30
Versand gratisVersand innerhalb von USAAnzahl: 6 verfügbar
Hardback. Zustand: New. 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 the science of breads, pastry, biscuits, wafers and cakes. The book concludes with a look at some experiments and methods and goes on to discuss some ideas for the future. The Science of Bakery Products is an interesting and easy to read book, aimed at anyone with an interest in everyday chemistry.
- Hardcover
Anbieter: Anybook.com, Lincoln, Vereinigtes KönigreichAnybook.com
Verkäufer/-in kontaktierenVerkäufer/-in mit 5 SternenZustand: Gebraucht - Befriedigend
EUR 21,75
EUR 15,90 VersandVersand von Vereinigtes Königreich nach USAAnzahl: 1 verfügbar
Zustand: Good. This is an ex-library book and may have the usual library/used-book markings inside.This book has hardback covers. In good all round condition. No dust jacket. Please note the Image in this listing is a stock photo and may not match the covers of the actual item,600grams, ISBN:9780854044863.
- Hardcover
Anbieter: Rarewaves.com USA, London, LONDO, Vereinigtes KönigreichRarewaves.com USA
Verkäufer/-in kontaktierenVerkäufer/-in mit 5 SternenZustand: Neu
EUR 38,51
Versand gratisVersand von Vereinigtes Königreich nach USAAnzahl: 5 verfügbar
Hardback. Zustand: New. 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 the science of breads, pastry, biscuits, wafers and cakes. The book concludes with a look at some experiments and methods and goes on to discuss some ideas for the future. The Science of Bakery Products is an interesting and easy to read book, aimed at anyone with an interest in everyday chemistry.
- Hardcover
Anbieter: PBShop.store US, Wood Dale, IL, USAPBShop.store US
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EUR 38,74
Versand gratisVersand innerhalb von USAAnzahl: 15 verfügbar
PAP. Zustand: New. New Book. Shipped from UK. Established seller since 2000.
- Hardcover
Anbieter: PBShop.store UK, Fairford, GLOS, Vereinigtes KönigreichPBShop.store UK
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EUR 36,64
EUR 5,87 VersandVersand von Vereinigtes Königreich nach USAAnzahl: 15 verfügbar
PAP. Zustand: New. New Book. Shipped from UK. Established seller since 2000.
- Hardcover
Anbieter: GreatBookPrices, Columbia, MD, USAGreatBookPrices
Verkäufer/-in kontaktierenVerkäufer/-in mit 5 SternenZustand: Gebraucht - Wie neu
EUR 41,78
EUR 2,26 VersandVersand innerhalb von USAAnzahl: Mehr als 20 verfügbar
Zustand: As New. Unread book in perfect condition.
- Hardcover
- Erstausgabe
Anbieter: Grand Eagle Retail, Bensenville, IL, USAGrand Eagle Retail
Verkäufer/-in kontaktierenVerkäufer/-in mit 5 SternenZustand: Neu
EUR 47,24
Versand gratisVersand innerhalb von USAAnzahl: 1 verfügbar
Hardcover. Zustand: new. Hardcover. 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 makin…g and other baked goods. It looks at the chemistry of the ingredients, flour treatments, flour testing and baking machinery. Individual chapters focus on the science of breads, pastry, biscuits, wafers and cakes. The book concludes with a look at some experiments and methods and goes on to discuss some ideas for the future. The Science of Bakery Products is an interesting and easy to read book, aimed at anyone with an interest in everyday chemistry. The Science of Bakery Products is an interesting and easy to read book, aimed at anyone with an interest in everyday chemistry. Shipping may be from multiple locations in the US or from the UK, depending on stock availability.
- Hardcover
Anbieter: THE SAINT BOOKSTORE, Southport, Vereinigtes KönigreichTHE SAINT BOOKSTORE
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EUR 34,18
EUR 19,34 VersandVersand von Vereinigtes Königreich nach USAAnzahl: 10 verfügbar
Hardback. Zustand: New. New copy - Usually dispatched within 4 working days.
- Hardcover
Anbieter: GreatBookPricesUK, Woodford Green, Vereinigtes KönigreichGreatBookPricesUK
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EUR 36,63
EUR 17,53 VersandVersand von Vereinigtes Königreich nach USAAnzahl: Mehr als 20 verfügbar
Zustand: New.
- Hardcover
Anbieter: Ria Christie Collections, Uxbridge, Vereinigtes KönigreichRia Christie Collections
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EUR 40,30
EUR 14,00 VersandVersand von Vereinigtes Königreich nach USAAnzahl: Mehr als 20 verfügbar
Zustand: New. In.
- Softcover
Anbieter: Revaluation Books, Exeter, Vereinigtes KönigreichRevaluation Books
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EUR 46,17
EUR 14,61 VersandVersand von Vereinigtes Königreich nach USAAnzahl: 1 verfügbar
Paperback. Zustand: Brand New. 1st edition. 259 pages. 8.75x5.75x0.75 inches. In Stock.
- Hardcover
Anbieter: GreatBookPricesUK, Woodford Green, Vereinigtes KönigreichGreatBookPricesUK
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EUR 43,77
EUR 17,53 VersandVersand von Vereinigtes Königreich nach USAAnzahl: Mehr als 20 verfügbar
Zustand: As New. Unread book in perfect condition.
- Hardcover
- Internationale Ausgabe
Anbieter: UK BOOKS STORE, London, LONDO, Vereinigtes KönigreichUK BOOKS STORE
Verkäufer/-in kontaktierenVerkäufer/-in mit 5 SternenInternationale AusgabeZustand: Neu
EUR 70,96
Versand gratisVersand von Vereinigtes Königreich nach USAAnzahl: 2 verfügbar
Zustand: New. Brand New! Fast Delivery This is an International Edition and ship within 24-48 hours. Deliver by FedEx and Dhl, & Aramex, UPS, & USPS and we do accept APO and PO BOX Addresses. Order can be delivered worldwide within 6-10 days and we do have flat rate for up to 2LB. Extra shipping charges will be requested if the…Book weight is more than 5 LB. This Item May be shipped from India, United states & United Kingdom. Depending on your location and availability.
- Hardcover
Anbieter: Rarewaves USA United, HEBRON, KY, USARarewaves USA United
Verkäufer/-in kontaktierenVerkäufer/-in mit 5 SternenZustand: Neu
EUR 39,36
EUR 42,85 VersandVersand innerhalb von USAAnzahl: 6 verfügbar
Hardback. Zustand: New. 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 the science of breads, pastry, biscuits, wafers and cakes. The book concludes with a look at some experiments and methods and goes on to discuss some ideas for the future. The Science of Bakery Products is an interesting and easy to read book, aimed at anyone with an interest in everyday chemistry.
- Hardcover
Anbieter: moluna, Greven, Deutschlandmoluna
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EUR 42,40
EUR 48,99 VersandVersand von Deutschland nach USAAnzahl: Mehr als 20 verfügbar
Zustand: New. The Science of Bakery Products is an interesting and easy to read book, aimed at anyone with an interest in everyday chemistry.InhaltsverzeichnisChapter 1: Introduction 1.1: History 1.2: Language and Units 1.3: Food Law 1.3.1:Bre.
- Hardcover
- Erstausgabe
Anbieter: AussieBookSeller, Truganina, VIC, AustralienAussieBookSeller
Verkäufer/-in kontaktierenVerkäufer/-in mit 5 SternenZustand: Neu
EUR 73,01
EUR 31,71 VersandVersand von Australien nach USAAnzahl: 1 verfügbar
Hardcover. Zustand: new. Hardcover. 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 makin…g and other baked goods. It looks at the chemistry of the ingredients, flour treatments, flour testing and baking machinery. Individual chapters focus on the science of breads, pastry, biscuits, wafers and cakes. The book concludes with a look at some experiments and methods and goes on to discuss some ideas for the future. The Science of Bakery Products is an interesting and easy to read book, aimed at anyone with an interest in everyday chemistry. The Science of Bakery Products is an interesting and easy to read book, aimed at anyone with an interest in everyday chemistry. Shipping may be from our Sydney, NSW warehouse or from our UK or US warehouse, depending on stock availability.
- Hardcover
Anbieter: Rarewaves.com UK, London, Vereinigtes KönigreichRarewaves.com UK
Verkäufer/-in kontaktierenVerkäufer/-in mit 5 SternenZustand: Neu
EUR 35,50
EUR 75,97 VersandVersand von Vereinigtes Königreich nach USAAnzahl: 5 verfügbar
Hardback. Zustand: New. 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 the science of breads, pastry, biscuits, wafers and cakes. The book concludes with a look at some experiments and methods and goes on to discuss some ideas for the future. The Science of Bakery Products is an interesting and easy to read book, aimed at anyone with an interest in everyday chemistry.
