Breadmaking improving quality /
Enregistré dans:
| Collectivité auteur: | |
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| Autres auteurs: | |
| Format: | Électronique eBook |
| Langue: | anglais |
| Publié: |
Philadelphia, Pa :
Woodhead Pub.,
2012.
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| Édition: | 2nd ed. |
| Collection: | Woodhead Publishing in food science, technology, and nutrition ;
no. 229. |
| Sujets: | |
| Accès en ligne: | An electronic book accessible through the World Wide Web; click to view |
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Table des matières:
- 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.