Breadmaking [electronic resource] : improving quality / edited by Stanley P. Cauvain.

Contributor(s): Material type: TextTextSeries: Woodhead Publishing in food science, technology, and nutrition ; no. 229.Publication details: Philadelphia, Pa : Woodhead Pub., 2012.Edition: 2nd edDescription: xxviii, 802 p. : illSubject(s): Genre/Form: LOC classification:
  • TX769 .B74 2012eb
Online resources:
Contents:
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.
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Includes bibliographical references and index.

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.

Electronic reproduction. Palo Alto, Calif. : ebrary, 2013. Available via World Wide Web. Access may be limited to ebrary affiliated libraries.

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