Breadmaking : improving quality / edited by Stanley P Cauvain

By: Cauvain, Stanley P [ed.].

Material type: Text

TextPublisher: New Delhi : Woodhead, 2012.Edition: 2nd.Description: xxviii, 802 p.ISBN: 9780857090607.Subject(s): FOOD SCIENCE | BAKING | BREAD INDUSTRYDDC classification: 664.7523

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Item type	Current library	Collection	Call number	Status	Date due	Barcode
TEXT BOOKS	JDBI Learning Resource Center	Reference	664.7523 BRE (Browse shelf(Opens below))	Not For Loan		17924

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.

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