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 |
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| 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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Table of 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.