Technology of Breadmaking
To study breadmaking is to realize that, like many other food processes, it is constantly changing as processing methodologies become increasingly more sophisticated, yet at the same time we realize that we are dealing with a foodstuff, the forms of which are very traditional. New ideas and raw mate...
Κύριοι συγγραφείς: | Cauvain, Stanley P. (Συγγραφέας), Young, Linda S. (Συγγραφέας) |
---|---|
Συγγραφή απο Οργανισμό/Αρχή: | SpringerLink (Online service) |
Μορφή: | Ηλεκτρονική πηγή Ηλ. βιβλίο |
Γλώσσα: | English |
Έκδοση: |
Boston, MA :
Springer US,
2007.
|
Έκδοση: | Second Edition. |
Θέματα: | |
Διαθέσιμο Online: | Full Text via HEAL-Link |
Παρόμοια τεκμήρια
-
Technology of Breadmaking
ανά: Cauvain, Stanley
Έκδοση: (2015) -
Encapsulation Technologies for Active Food Ingredients and Food Processing
Έκδοση: (2010) -
Prebiotics and Probiotics Science and Technology
Έκδοση: (2009) -
Hyperspectral Imaging Technology in Food and Agriculture
Έκδοση: (2015) -
Meat Biotechnology
Έκδοση: (2008)