Edition |
2nd ed. |
Description |
xxviii, 802 p. : ill. |
Series |
Woodhead Publishing series in food science, technology and nutrition, 2042-8049 ; no. 229 |
|
Woodhead Publishing in food science, technology, and nutrition ; no. 229.
|
Bibliography |
Includes bibliographical references and index. |
Contents |
pt. 1. Wheat and flour quality -- pt. 2. Dough development and particular bread ingredients -- pt. 3. Bread sensory quality, shelf life and safety -- pt. 4. Particular bread products. |
Reproduction |
Electronic reproduction. Ann Arbor, MI : ProQuest, 2015. Available via World Wide Web. Access may be limited to ProQuest affiliated libraries. |
Subject |
Bread.
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Baking.
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Bread industry.
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Genre/Form |
Electronic books.
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Added Author |
Cauvain, Stanley P.
|
|
ProQuest (Firm)
|
ISBN |
9780857090607 |
|
9780857095695 (electronic bk.) |
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