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Bread Making Improving Quality [1ed.]9780849317620, 0849317622, 1855735539, 9781855735538, 9781855737129, 9780203495001

Author : Stanley P Cauvain
Description: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.
Categories: Biology Ecology
Year :2003
Publisher : CRC Press
Language : English
N° Of Pages : 593
File Info : pdf 8 Mb

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