Bread Making Improving Quality

Main
Technique - Food Manufacturing
Bread Making Improving Quality

Bread Making Improving Quality

Name: Bread Making Improving Quality
ISBN: 9781855737129

Stanley P Cauvain

0 / 0

0 comments

Sukakah anda buku ini?

Bagaimana kualiti fail ini?

Muat turun buku untuk menilai kualitinya

Bagaimana kualiti fail yang dimuat turun?

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.

Kategori:

Technique - Food Manufacturing

Tahun:

2003

Edisi:

Penerbit:

CRC Press

Bahasa:

english

Halaman:

593

ISBN 10: