Udvidet returret til d. 31. januar 2025

Bøger af Ann-Charlotte Eliasson

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  • - A Molecular Colloidal Approach
    af Ann-Charlotte Eliasson
    2.322,95 kr.

    Describes the breadmaking process at the molecular level, based on surface and colloidal science and introducing colloidal science with a minimum of theory. This book discusses the structure of the dough, how a foam is formed during fermentation and how starch gelatinization induces the formation of an open-pore network, such as the bread crumb.

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