Breadmaking : improving quality / / edited by Stanley P. Cauvain.
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| Superior document: | Woodhead Publishing series in food science, technology and nutrition, no. 229 |
|---|---|
| : | |
| TeilnehmendeR: | |
| Year of Publication: | 2012 |
| Edition: | 2nd ed. |
| Language: | English |
| Series: | Woodhead Publishing in food science, technology, and nutrition ;
no. 229. |
| Online Access: | |
| Physical Description: | xxviii, 802 p. :; ill. |
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| 020 | |z 9780857090607 | ||
| 020 | |a 9780857095695 (electronic bk.) | ||
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| 040 | |a MiAaPQ |c MiAaPQ |d MiAaPQ | ||
| 050 | 4 | |a TX769 |b .B74 2012 | |
| 245 | 0 | 0 | |a Breadmaking |h [electronic resource] : |b improving quality / |c edited by Stanley P. Cauvain. |
| 250 | |a 2nd ed. | ||
| 260 | |a Philadelphia, Pa : |b Woodhead Pub., |c 2012. | ||
| 300 | |a xxviii, 802 p. : |b ill. | ||
| 490 | 1 | |a Woodhead Publishing series in food science, technology and nutrition, |x 2042-8049 ; |v no. 229 | |
| 504 | |a Includes bibliographical references and index. | ||
| 505 | 0 | |a 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. | |
| 533 | |a Electronic reproduction. Ann Arbor, MI : ProQuest, 2015. Available via World Wide Web. Access may be limited to ProQuest affiliated libraries. | ||
| 650 | 0 | |a Bread. | |
| 650 | 0 | |a Baking. | |
| 650 | 0 | |a Bread industry. | |
| 655 | 4 | |a Electronic books. | |
| 700 | 1 | |a Cauvain, Stanley P. | |
| 710 | 2 | |a ProQuest (Firm) | |
| 830 | 0 | |a Woodhead Publishing in food science, technology, and nutrition ; |v no. 229. | |
| 856 | 4 | 0 | |u https://ebookcentral.proquest.com/lib/oeawat/detail.action?docID=1584629 |z Click to View |