Breadmaking [electronic resource] : improving quality / edited by Stanley P. Cauvain.
Material type: TextSeries: 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 2012
Item type | Current library | Call number | Status | Date due | Barcode | |
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Ebook | TUS: Midlands, Main Library Athlone Online | eBook (Browse shelf(Opens below)) | Available |
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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. Ann Arbor, MI : ProQuest, 2015. Available via World Wide Web. Access may be limited to ProQuest affiliated libraries.