The Chorleywood bread process [electronic resource] / Stanley P. Cauvain and Linda S. Young.
The introduction of the Chorleywood Bread Process was a watershed in baking. It sparked changes in improver and ingredient technology, process and equipment design which have had a profound impact on baking processes and the structure of the industry. Written by two of the world's leading exper...
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Full Text (via ScienceDirect) |
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| Format: | Electronic eBook |
| Language: | English |
| Published: |
Boca Raton, FL : Cambridge :
CRC Press ; Woodhead,
2006.
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| Series: | Woodhead Publishing in food science, technology, and nutrition.
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Internet
Full Text (via ScienceDirect)Online
| Call Number: |
HD9058.B742 C38 2006eb
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| HD9058.B742 C38 2006eb | Available |