Breadmaking improving quality
664.7523
BRE
17924
Cauvain, Stanley P [ed.]
Breadmaking : improving quality / edited by Stanley P Cauvain . – 2nd . – New Delhi : Woodhead, 2012.
xxviii, 802 p.
Contents: pt. 1. Wheat and flour quality -- pt. 2. Dough development and particular bread ingredients -- pt. 3. Bread sensory quality, shelf life and safety -- pt. 4. Particular bread products.
ISBN 9780857090607 : 24276.00.
FOOD SCIENCE
BAKING
BREAD INDUSTRY
664.7523 / BRE
BRE
17924
Cauvain, Stanley P [ed.]
Breadmaking : improving quality / edited by Stanley P Cauvain . – 2nd . – New Delhi : Woodhead, 2012.
xxviii, 802 p.
Contents: pt. 1. Wheat and flour quality -- pt. 2. Dough development and particular bread ingredients -- pt. 3. Bread sensory quality, shelf life and safety -- pt. 4. Particular bread products.
ISBN 9780857090607 : 24276.00.
FOOD SCIENCE
BAKING
BREAD INDUSTRY
664.7523 / BRE