Breadmaking improving quality /
Bewaard in:
Coauteur: | |
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Andere auteurs: | |
Formaat: | Elektronisch E-boek |
Taal: | Engels |
Gepubliceerd in: |
Philadelphia, Pa :
Woodhead Pub.,
2012.
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Editie: | 2nd ed. |
Reeks: | Woodhead Publishing in food science, technology, and nutrition ;
no. 229. |
Onderwerpen: | |
Online toegang: | An electronic book accessible through the World Wide Web; click to view |
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Inhoudsopgave:
- 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.