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Breadmaking : improving quality /
The first edition of Breadmaking: Improving quality quickly established itself as an essential purchase for baking professionals and researchers in this area. With comprehensively updated and revised coverage, including six new chapters, the second edition helps readers to understand the latest deve...
| Clasificación: | Libro Electrónico |
|---|---|
| Otros Autores: | |
| Formato: | Electrónico eBook |
| Idioma: | Inglés |
| Publicado: |
Philadelphia, Pa :
Woodhead Pub.,
2012.
|
| Edición: | 2nd ed. |
| Colección: | Woodhead Publishing in food science, technology, and nutrition ;
no. 229. |
| Temas: | |
| Acceso en línea: | Texto completo |
Tabla de Contenidos:
- 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.