Breadmaking improving quality /
Breadmaking improving quality / [electronic resource] :
edited by Stanley P. Cauvain.
- 2nd ed.
- Philadelphia, Pa : Woodhead Pub., 2012.
- xxviii, 802 p. : ill.
- Woodhead Publishing series in food science, technology and nutrition, no. 229 2042-8049 ; .
- Woodhead Publishing in food science, technology, and nutrition ; no. 229. .
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. Ann Arbor, MI : ProQuest, 2015. Available via World Wide Web. Access may be limited to ProQuest affiliated libraries.
Bread.
Baking.
Bread industry.
Electronic books.
TX769 / .B74 2012
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. Ann Arbor, MI : ProQuest, 2015. Available via World Wide Web. Access may be limited to ProQuest affiliated libraries.
Bread.
Baking.
Bread industry.
Electronic books.
TX769 / .B74 2012