Food Science (2nd edition)
Helen Charley
Evaluation of food. Measures and wights. Heating and cooling foods. Water. Ice crystals and frozen desserts. Sugars, sugars crystals, and conctions. Beverages. Starches and vegetable gums. Cereals. Flour. Leavens. Quick breads. Yeast bread. fats and ois. Pastry. Evulsions. milk. Cheese. Eggs. Sponge and angel cake. Shortened cake. Meat. Poultry. Fish. Gelatin. Legumes. Fruits. Vegetables. Fruit pectin gels. (jellies).
年:
1982
出版:
2nd Revised
出版社:
Macmillan
语言:
english
页:
564
ISBN 10:
0471062065
ISBN 13:
9780471062066
文件:
PDF, 70.79 MB
IPFS:
,
english, 1982