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Breadmaking [electronic resource] : improving quality / edited by Stanley P. Cauvain.

Contributor(s): Cauvain, Stanley P | ProQuest (Firm).
Material type: TextTextSeries: Woodhead Publishing in food science, technology, and nutrition: no. 229.Publisher: Philadelphia, Pa : Woodhead Pub., 2012Edition: 2nd ed.Description: xxviii, 802 p. : ill.Subject(s): Bread | Baking | Bread industryGenre/Form: Electronic books.Online resources: Click to View
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.
List(s) this item appears in: Nutrition
Item type Current location Call number Status Date due Barcode
Ebook Main Library
Online
eBook (Browse shelf) Available

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.

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