Breadmaking improving quality /
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| Autor kompanije: | |
|---|---|
| Daljnji autori: | |
| Format: | Elektronički e-knjiga |
| Jezik: | engleski |
| Izdano: |
Philadelphia, Pa :
Woodhead Pub.,
2012.
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| Izdanje: | 2nd ed. |
| Serija: | Woodhead Publishing in food science, technology, and nutrition ;
no. 229. |
| Teme: | |
| Online pristup: | An electronic book accessible through the World Wide Web; click to view |
| Oznake: |
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Bez oznaka, Budi prvi tko označuje ovaj zapis!
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Sadržaj:
- 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.