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...

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Bibliographic Details
Main Authors: Cauvain, Stanley P. (Author), Young, Linda S. (Author)
Corporate Author: SpringerLink (Online service)
Format: Electronic eBook
Language:English
Published: Boston, MA : Springer US, 2007.
Edition:Second Edition.
Subjects:
Online Access:Full Text via HEAL-Link
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by Cauvain, Stanley
Published 2015
Full Text via HEAL-Link
Electronic eBook