Breadmaking improving quality /
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| Institution som forfatter: | |
|---|---|
| Andre forfattere: | |
| Format: | Electronisk eBog |
| Sprog: | engelsk |
| Udgivet: |
Philadelphia, Pa :
Woodhead Pub.,
2012.
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| Udgivelse: | 2nd ed. |
| Serier: | Woodhead Publishing in food science, technology, and nutrition ;
no. 229. |
| Fag: | |
| Online adgang: | An electronic book accessible through the World Wide Web; click to view |
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Indholdsfortegnelse:
- 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.