{"product_id":"9780824788162","title":"Cereals in Breadmaking : A Molecular Colloidal Approach (Food Science and Technology)","description":"\u003cp\u003eDescribes 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.\u003c\/p\u003e","brand":"CRC Press Inc","offers":[{"title":"Default Title","offer_id":48674502967531,"sku":"00000_00000_00000_00000","price":512.73,"currency_code":"SGD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0758\/4484\/5803\/files\/9780824788162-1.jpg?v=1781642824","url":"https:\/\/kinokuniya.com.sg\/zh\/products\/9780824788162","provider":"Books Kinokuniya Singapore","version":"1.0","type":"link"}