Breadmaking [electronic resource] : improving quality / edited by Stanley P. Cauvain.
Contributor(s): Cauvain, Stanley P | ebrary, Inc.
Material type:
BookSeries: Woodhead Publishing in food science, technology, and nutrition: no. 229.Publisher: Philadelphia, Pa : Woodhead Pub., 2012Edition: 2nd ed.Description: xxviii, 802 p. : ill.Subject(s): Bread | Baking | Bread industryGenre/Form: Electronic books.Online resources: An electronic book accessible through the World Wide Web; click to view | Item type | Current location | Collection | Call number | URL | Copy number | Status | Date due | Item holds |
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E-book
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IUKL Library | Subscripti | http://site.ebrary.com/lib/kliuc/Doc?id=10641429 | 1 | Available |
Includes bibliographical references and index.
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.
Electronic reproduction. Palo Alto, Calif. : ebrary, 2013. Available via World Wide Web. Access may be limited to ebrary affiliated libraries.
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