Breadmaking improving quality /
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| 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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Table of 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.