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Bread making : improving quality /

There has been a wealth of recent research on the complex changes involved in bread making and how they influence the many traits consumers use to define quality. Bread making: improving quality sums up this key research and what it means for improved process control and a better, more consistent pr...

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Detalles Bibliográficos
Clasificación:	Libro Electrónico
Otros Autores:	Cauvain, Stanley P.
Formato:	Electrónico eBook
Idioma:	Inglés
Publicado:	Boca Raton : Cambridge, Eng. : CRC Press ; Woodhead, 2003.
Colección:	Woodhead Publishing in food science and technology.
Temas:	Bread. Bread > Microbiology. Dough. Bread industry > Production control. Bread > Quality control. Bread Pain. P�ate. Boulangerie > Production > Contr�ole. Pain > Qualit�e > Contr�ole. bread. TECHNOLOGY & ENGINEERING > Food Science. Dough Bread > Microbiology Aufsatzsammlung Brotherstellung Qualit�atssteigerung Ind�ustria de alimentos.
Acceso en línea:	Texto completo