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Breadmaking : improving quality /

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The first edition of Breadmaking: Improving quality quickly established itself as an essential purchase for baking professionals and researchers in this area. With comprehensively updated and revised coverage, including six new chapters, the second edition helps readers to understand the latest deve...

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Bibliographic Details
Corporate Author: ScienceDirect (Online service)
Other Authors: Cauvain, Stanley P.
Format: eBook
Language:English
Published: Philadelphia, Pa : Woodhead Pub., 2012.
Edition:2nd ed.
Series:Woodhead Publishing in food science, technology, and nutrition ; no. 229.
Subjects:
Bread.
Baking.
Bread industry.
Pain.
Cuisson au four.
Boulangerie.
bread.
TECHNOLOGY & ENGINEERING > Food Science.
Baking
Bread
Bread industry
Social Sciences.
Recreation & Sports.
broodbereiding
breadmaking
voedseltechnologie
food technology
graanproducten
cereal products
voeding
nutrition
Food Chemistry
Levensmiddelenchemie
Electronic books.
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Call Number: TX769 .B74 2012eb
 
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TX769 .B74 2012eb Available