Breadmaking : improving quality /

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
:
ProQuest (Firm)
TeilnehmendeR:
Cauvain, Stanley P.
ProQuest (Firm)
Year of Publication:2012
Edition:2nd ed.
Language:English
Series:Woodhead Publishing in food science, technology, and nutrition ; no. 229.
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Physical Description:xxviii, 802 p. :; ill.
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spelling Breadmaking [electronic resource] : improving quality / 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, 2042-8049 ; 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.
Cauvain, Stanley P.
ProQuest (Firm)
Woodhead Publishing in food science, technology, and nutrition ; no. 229.
https://ebookcentral.proquest.com/lib/oeawat/detail.action?docID=1584629 Click to View
language English
format Electronic
eBook
author2 Cauvain, Stanley P.
ProQuest (Firm)
author_facet Cauvain, Stanley P.
ProQuest (Firm)
ProQuest (Firm)
author2_variant s p c sp spc
author2_role TeilnehmendeR
TeilnehmendeR
author_corporate ProQuest (Firm)
author_sort Cauvain, Stanley P.
title Breadmaking improving quality /
spellingShingle Breadmaking improving quality /
Woodhead Publishing series in food science, technology and nutrition,
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.
title_sub improving quality /
title_full Breadmaking [electronic resource] : improving quality / edited by Stanley P. Cauvain.
title_fullStr Breadmaking [electronic resource] : improving quality / edited by Stanley P. Cauvain.
title_full_unstemmed Breadmaking [electronic resource] : improving quality / edited by Stanley P. Cauvain.
title_auth Breadmaking improving quality /
title_new Breadmaking
title_sort breadmaking improving quality /
series Woodhead Publishing series in food science, technology and nutrition,
series2 Woodhead Publishing series in food science, technology and nutrition,
publisher Woodhead Pub.,
publishDate 2012
physical xxviii, 802 p. : ill.
edition 2nd ed.
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.
isbn 9780857095695 (electronic bk.)
issn 2042-8049 ;
callnumber-first T - Technology
callnumber-subject TX - Home Economics
callnumber-label TX769
callnumber-sort TX 3769 B74 42012
genre Electronic books.
genre_facet Electronic books.
url https://ebookcentral.proquest.com/lib/oeawat/detail.action?docID=1584629
illustrated Illustrated
oclc_num 867318123
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hierarchy_parent_title Woodhead Publishing series in food science, technology and nutrition, no. 229
hierarchy_sequence no. 229.
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container_title Woodhead Publishing series in food science, technology and nutrition, no. 229
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