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The technology of wafers and waffles. II, Recipes, Product Development and Know-How /
The Technology of Wafers and Waffles: Recipes, Product Development and Knowhow is the definitive reference book addressing new product development in wafers and waffles. As a companion manual to The Technology of Wafers and Waffles: Operational Aspects, it provides a varied selection of recipes for...
| Clasificación: | Libro Electrónico |
|---|---|
| Autor principal: | |
| Formato: | Electrónico eBook |
| Idioma: | Inglés |
| Publicado: |
London :
Academic Press,
[2019]
|
| Edición: | First edition. |
| Temas: | |
| Acceso en línea: | Texto completo |
MARC
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| 001 | SCIDIR_on1077769822 | ||
| 003 | OCoLC | ||
| 005 | 20231120010333.0 | ||
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| 008 | 181205s2019 enk o 001 0 eng d | ||
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| 016 | 7 | |a 019171254 |2 Uk | |
| 019 | |a 1078565696 | ||
| 020 | |a 9780128119723 |q (electronic bk.) | ||
| 020 | |a 0128119721 |q (electronic bk.) | ||
| 020 | |z 9780128094372 | ||
| 020 | |z 0128094370 | ||
| 035 | |a (OCoLC)1077769822 |z (OCoLC)1078565696 | ||
| 050 | 4 | |a TX770.P34 | |
| 072 | 7 | |a CKB |x 000000 |2 bisacsh | |
| 082 | 0 | 4 | |a 641.8153 |2 23 |
| 100 | 1 | |a Tiefenbacher, Karl F., |e author. | |
| 245 | 1 | 4 | |a The technology of wafers and waffles. |n II, |p Recipes, Product Development and Know-How / |c Karl F. Tiefenbacher. |
| 246 | 3 | 0 | |a Recipes, Product Development and Know-How |
| 250 | |a First edition. | ||
| 264 | 1 | |a London : |b Academic Press, |c [2019] | |
| 300 | |a 1 online resource | ||
| 336 | |a text |b txt |2 rdacontent | ||
| 337 | |a computer |b c |2 rdamedia | ||
| 338 | |a online resource |b cr |2 rdacarrier | ||
| 500 | |a Includes index. | ||
| 588 | 0 | |a Online resource; title from PDF title page (EBSCO, viewed December 6, 2018). | |
| 520 | |a The Technology of Wafers and Waffles: Recipes, Product Development and Knowhow is the definitive reference book addressing new product development in wafers and waffles. As a companion manual to The Technology of Wafers and Waffles: Operational Aspects, it provides a varied selection of recipes for different types of wafers, waffles, and fillings. This book discusses flat and shaped wafers, ice cream cones, cups, wafer reels, wafer sticks, stroop waffles, and North American frozen waffles. A separate chapter focuses on recipe calculations for wafer and waffle batters, doughs, and fillings, which allows estimating output, cost, and main nutrient content. Finally, there is also an overview on the patent and food science literature on wafers and waffles in chronological order. | ||
| 505 | 0 | |a Introduction and overview -- The calculation matrix to follow up recipes -- Recipes for no/low sugar wafers -- Recipes for sugar wafers -- Recipes for wafer disks and crunchy waffle cookies -- Recipes for filling creams -- Waffle recipes -- New products require new thinking : ideas and examples -- The existing stock of knowledge : patents & publications -- Glossary of terms in wafers, waffles and adjuncts. | |
| 650 | 0 | |a Pancakes, waffles, etc. | |
| 650 | 0 | |a Baked products. | |
| 650 | 0 | |a Baked products industry. | |
| 650 | 0 | |a Cooking. | |
| 650 | 6 | |a Produits de boulangerie-p�atisserie. |0 (CaQQLa)201-0020772 | |
| 650 | 6 | |a Produits de boulangerie-p�atisserie |x Industrie. |0 (CaQQLa)201-0199580 | |
| 650 | 7 | |a COOKING |x General. |2 bisacsh | |
| 650 | 7 | |a Baked products. |2 fast |0 (OCoLC)fst00825577 | |
| 650 | 7 | |a Baked products industry. |2 fast |0 (OCoLC)fst00825590 | |
| 650 | 7 | |a Cooking. |2 fast |0 (OCoLC)fst01754966 | |
| 650 | 7 | |a Pancakes, waffles, etc. |2 fast |0 (OCoLC)fst01051958 | |
| 776 | 0 | 8 | |i Print version: |a Tiefenbacher, Karl F. |t Technology of wafers and waffles. II, Recipes, Product Development and Know-How. |b First edition. |d London : Academic Press, [2019] |z 0128094370 |z 9780128094372 |w (OCoLC)1022778507 |
| 856 | 4 | 0 | |u https://sciencedirect.uam.elogim.com/science/book/9780128094372 |z Texto completo |