Breadmaking improving quality /
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| Korporativna značnica: | |
|---|---|
| Drugi avtorji: | |
| Format: | Elektronski eKnjiga |
| Jezik: | angleščina |
| Izdano: |
Philadelphia, Pa :
Woodhead Pub.,
2012.
|
| Izdaja: | 2nd ed. |
| Serija: | Woodhead Publishing in food science, technology, and nutrition ;
no. 229. |
| Teme: | |
| Online dostop: | An electronic book accessible through the World Wide Web; click to view |
| Oznake: |
Označite
Brez oznak, prvi označite!
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Kazalo:
- 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.