Breadmaking : improving quality /

Bread Making: Improving Quality quickly established itself as an essential purchase for baking professionals and researchers in this area. Fully revised and updated and with new chapters on Flour Lipids, and the dietary and nutritional quality of bread, this new edition provides readers with the inf...

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Bibliographic Details

Corporate Author:	ScienceDirect (Online service)
Other Authors:	Cauvain, Stanley P. (Editor)
Format:	eBook
Language:	English
Published:	Oxford : Woodhead Publishing, 2021.
Edition:	Third edition.
Series:	Woodhead Publishing Series in Food Science, Technology and Nutrition
Subjects:	Bread. Bread industry. Bread Pain. Boulangerie. bread. Bread industry Electronic books.
Online Access:	Connect to the full text of this electronic book