Breadmaking improving quality /
Sparad:
| Institutionell skapare: | |
|---|---|
| Övriga skapare: | |
| Materialtyp: | Elektronisk E-bok |
| Språk: | engelska |
| Publicerad: |
Philadelphia, Pa :
Woodhead Pub.,
2012.
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| Upplaga: | 2nd ed. |
| Serie: | Woodhead Publishing in food science, technology, and nutrition ;
no. 229. |
| Ämnen: | |
| Länkar: | An electronic book accessible through the World Wide Web; click to view |
| Taggar: |
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Innehållsförteckning:
- 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.