Breadmaking: improving quality / edited by Stanley P. Cauvain.
2012
TX769 .B74 2012
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Details
Title
Breadmaking: improving quality / edited by Stanley P. Cauvain.
Edition
2nd ed.
ISBN
9780857090607
9780857095695 (electronic bk.)
9780857095695 (electronic bk.)
Publication Details
Philadelphia, Pa : Woodhead Pub., 2012.
Language
English
Description
xxviii, 802 p. : ill.
Call Number
TX769 .B74 2012
Bibliography, etc. Note
Includes bibliographical references and index.
Access Note
Access limited to authorized users.
Added Author
Cauvain, Stanley P.
Series
Woodhead Publishing in food science, technology, and nutrition ; no. 229.
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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.
pt. 2. Dough development and particular bread ingredients
pt. 3. Bread sensory quality, shelf life and safety
pt. 4. Particular bread products.