Throughout history, bubbles have been integral to the creation of the finest foods and beverages. Staples such as bread, ice cream, breakfast cereal, cheese, and beer are shaped by this traditionally underappreciated and understudied ingredient. Bubbles in Food is the proceedings of the international conference of the same name held in Manchester, UK in June 1998. The goal of the conference was to bring together a multi-disciplinary group of food industry professionals and academics to consider the issues surrounding bubble ...
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Throughout history, bubbles have been integral to the creation of the finest foods and beverages. Staples such as bread, ice cream, breakfast cereal, cheese, and beer are shaped by this traditionally underappreciated and understudied ingredient. Bubbles in Food is the proceedings of the international conference of the same name held in Manchester, UK in June 1998. The goal of the conference was to bring together a multi-disciplinary group of food industry professionals and academics to consider the issues surrounding bubble research and applications.
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Publisher:
American Association of Cereal Chemists
Published:
1999
Language:
English
Alibris ID:
18164127443
Shipping Options:
Standard Shipping: $4.62
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Seller's Description:
Fair. Ex-library with usual stamps and markings This is a damaged book. May be ex-library, water-damaged, or spine creased/broken. Acceptable, Reading copy only, with writing/markings and heavy wear. Standard-sized.
Publisher:
American Association of Cereal Chemists
Published:
1999
Language:
English
Alibris ID:
18066661593
Shipping Options:
Standard Shipping: $4.62
Choose your shipping method in Checkout. Costs may vary based on destination.
Seller's Description:
This is an ex-library book and may have the usual library/used-book markings inside. This book has hardback covers. In fair condition, suitable as a study copy. No dust jacket. Please note the Image in this listing is a stock photo and may not match the covers of the actual item, 1100grams, ISBN: 9781891127083.
