Bread Making Improving Quality

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Technique - Food Manufacturing
Bread Making Improving Quality

Bread Making Improving Quality

Name: Bread Making Improving Quality
ISBN: 9781855737129

Stanley P Cauvain

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Text sums up recent research on the complex changes involved in bread making and how the influence the many traits consumers use to define quality. Discusses wheat and flour quality; the molecular structure of dough; and the role of key ingredients, such as water. For researchers and practitioners. Includes index and references.

Kategori:

Technique - Food Manufacturing

Tahun:

2003

Edisi:

Penerbit:

CRC Press

Bahasa:

english

Halaman:

593

ISBN 10: