Breadmaking improving quality /
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| 企業作者: | |
|---|---|
| 其他作者: | |
| 格式: | 電子 電子書 |
| 語言: | 英语 |
| 出版: |
Philadelphia, Pa :
Woodhead Pub.,
2012.
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| 版: | 2nd ed. |
| 叢編: | Woodhead Publishing in food science, technology, and nutrition ;
no. 229. |
| 主題: | |
| 在線閱讀: | An electronic book accessible through the World Wide Web; click to view |
| 標簽: |
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書本目錄:
- 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.