Breadmaking improving quality /
Salvato in:
| Ente Autore: | |
|---|---|
| Altri autori: | |
| Natura: | Elettronico eBook |
| Lingua: | inglese |
| Pubblicazione: |
Philadelphia, Pa :
Woodhead Pub.,
2012.
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| Edizione: | 2nd ed. |
| Serie: | Woodhead Publishing in food science, technology, and nutrition ;
no. 229. |
| Soggetti: | |
| Accesso online: | An electronic book accessible through the World Wide Web; click to view |
| Tags: |
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Sommario:
- 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.