Breadmaking improving quality / edited by S.P. Cauvain.
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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| Online Access: |
Full Text (via ScienceDirect) |
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| Other Authors: | |
| Format: | eBook |
| Language: | English |
| Published: |
Oxford :
Woodhead Publishing,
2020.
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| Edition: | Third edition. |
| Series: | Woodhead Publishing Series in Food Science, Technology and Nutrition.
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| Subjects: |
Internet
Full Text (via ScienceDirect)Online
| Call Number: |
TX769
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|---|---|
| TX769 | Available |