Steamed breads : ingredients, processing and quality /

Steamed Breads: Ingredients, Processing, and Quality provides an overview of all aspects of steamed bread and steamed bun technology. A valuable resource for those interested in the practical, technical, scientific, and historical aspects of the subject. Topics that are covered include classificatio...

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Bibliographic Details

Main Authors:	Huang, Sidi (Author), Miskelly, Diane (Author)
Corporate Author:	ScienceDirect (Online service)
Format:	eBook
Language:	English
Published:	Duxford, United Kingdom : Woodhead Publishing is an imprint of Elsevier, 2016.
Series:	Woodhead Publishing in food science, technology, and nutrition ; no. 303.
Subjects:	Bread. Steaming (Cooking) Pain. Cuisine à la vapeur. bread. COOKING > General. Bread Electronic books.
Online Access:	Connect to the full text of this electronic book