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The Chorleywood bread process /

The introduction of the Chorleywood Bread Process was a watershed in baking. It sparked changes in improver and ingredient technology, process and equipment design which have had a profound impact on baking processes and the structure of the industry. Written by two of the world's leading exper...

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Bibliographic Details
Call Number:Libro Electrónico
Main Author: Cauvain, Stanley P.
Other Authors: Young, Linda S.
Format: Electronic eBook
Language:Inglés
Published: Boca Raton, FL : Cambridge : CRC Press ; Woodhead, 2006.
Series:Woodhead Publishing in food science, technology, and nutrition.
Subjects:
Online Access:Texto completo