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Bread making : improving quality /

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There has been a wealth of recent research on the complex changes involved in bread making and how they influence the many traits consumers use to define quality. Bread making: improving quality sums up this key research and what it means for improved process control and a better, more consistent pr...

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Bibliographic Details
Corporate Author: ScienceDirect (Online service)
Other Authors: Cauvain, Stanley P.
Format: eBook
Language:English
Published: Boca Raton : Cambridge, Eng. : CRC Press ; Woodhead, 2003.
Series:Woodhead Publishing in food science and technology.
Subjects:
Bread.
Bread > Microbiology.
Dough.
Bread industry > Production control.
Bread > Quality control.
Bread
Pain.
Pâte.
Boulangerie > Production > Contrôle.
Pain > Qualité > Contrôle.
bread.
TECHNOLOGY & ENGINEERING > Food Science.
Dough
Bread > Microbiology
Aufsatzsammlung
Brotherstellung
Qualitätssteigerung
Indústria de alimentos.
Electronic books.
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Call Number: TX769 .B74 2003eb
 
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TX769 .B74 2003eb Available