Breadmaking improving quality /

I tiakina i:
Ngā taipitopito rārangi puna kōrero
Kaituhi rangatōpū: ebrary, Inc
Ētahi atu kaituhi: Cauvain, Stanley P.
Hōputu: Tāhiko īPukapuka
Reo:Ingarihi
I whakaputaina: Philadelphia, Pa : Woodhead Pub., 2012.
Putanga:2nd ed.
Rangatū:Woodhead Publishing in food science, technology, and nutrition ; no. 229.
Ngā marau:
Urunga tuihono:An electronic book accessible through the World Wide Web; click to view
Ngā Tūtohu: Tāpirihia he Tūtohu
Kāore He Tūtohu, Me noho koe te mea tuatahi ki te tūtohu i tēnei pūkete!
Rārangi ihirangi:
  • 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.