Bread Making: Improving Quality

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By:
CRC Press
  • 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.
  • Binding:
    Hardcover
    Dewey Decimal Number:
    664
    EAN:
    9780849317620
    Edition:
    1
    ISBN:
    0849317622
    Label:
    CRC Press
    Languages:
    English
    List Price:
    $309.95
    Manufacturer:
    CRC Press
    Number Of Items:
    1
    Number Of Pages:
    500
    Product Group:
    Book
    Product Type Name:
    ABIS_BOOK
    Publication Date:
    2003-09-17
    Publisher:
    CRC Press
    Studio:
    CRC Press
    Title:
    Bread Making: Improving Quality
    Creator:
    Stanley P Cauvain

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