Breadmaking improving quality /
Saved in:
| Corporate Author: | |
|---|---|
| Other Authors: | |
| Format: | Electronic eBook |
| Language: | English |
| Published: |
Philadelphia, Pa :
Woodhead Pub.,
2012.
|
| Edition: | 2nd ed. |
| Series: | Woodhead Publishing in food science, technology, and nutrition ;
no. 229. |
| Subjects: | |
| Online Access: | An electronic book accessible through the World Wide Web; click to view |
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| 010 | |z 2012931170 | ||
| 020 | |z 9780857090607 | ||
| 020 | |z 9780857095695 (e-book) | ||
| 035 | |a (CaPaEBR)ebr10641429 | ||
| 035 | |a (OCoLC)847549327 | ||
| 040 | |a CaPaEBR |c CaPaEBR | ||
| 050 | 1 | 4 | |a TX769 |b .B74 2012eb |
| 245 | 0 | 0 | |a Breadmaking |h [electronic resource] : |b improving quality / |c edited by Stanley P. Cauvain. |
| 250 | |a 2nd ed. | ||
| 260 | |a Philadelphia, Pa : |b Woodhead Pub., |c 2012. | ||
| 300 | |a xxviii, 802 p. : |b ill. | ||
| 490 | 1 | |a Woodhead Publishing series in food science, technology and nutrition, |x 2042-8049 ; |v no. 229 | |
| 504 | |a Includes bibliographical references and index. | ||
| 505 | 0 | |a 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. | |
| 533 | |a Electronic reproduction. |b Palo Alto, Calif. : |c ebrary, |d 2013. |n Available via World Wide Web. |n Access may be limited to ebrary affiliated libraries. | ||
| 650 | 0 | |a Bread. | |
| 650 | 0 | |a Baking. | |
| 650 | 0 | |a Bread industry. | |
| 655 | 7 | |a Electronic books. |2 local | |
| 700 | 1 | |a Cauvain, Stanley P. | |
| 710 | 2 | |a ebrary, Inc. | |
| 830 | 0 | |a Woodhead Publishing in food science, technology, and nutrition ; |v no. 229. | |
| 856 | 4 | 0 | |u http://site.ebrary.com/lib/daystar/Doc?id=10641429 |z An electronic book accessible through the World Wide Web; click to view |
| 908 | |a 170314 | ||
| 942 | 0 | 0 | |c EB |
| 999 | |c 150447 |d 150447 | ||