Breadmaking improving quality
by
 
Cauvain, Stanley P.

Title
: 
Breadmaking improving quality

Author
: 
Cauvain, Stanley P.

Edition
: 
2nd ed.

Publication Information
: 
Philadelphia, Pa : Woodhead Pub., 2012.

Physical Description
: 
xxviii, 802 p. : ill.

Series
: 
Woodhead Publishing series in food science, technology and nutrition, no. 229
 
Woodhead Publishing in food science, technology, and nutrition ; no. 229.

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.

Subject Term
: 
Bread.
 
Baking.
 
Bread industry.

Genre
: 
Electronic books.

Added Author
: 
Cauvain, Stanley P.

Added Corporate Author
: 
ProQuest (Firm)

Electronic Access
: 
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Shelf NumberItem BarcodeShelf LocationShelf LocationHolding Information
TX769 .B74 20121024869-1001Ebook CentralEbook Central