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Language: en
Pages: 371
Pages: 371
Type: BOOK - Published: 2013-11-09 - Publisher: Springer Science & Business Media
Not another book on breadmaking! A forgiveable reaction given the length of time over which bread has been made and the number of texts which have been written
Language: en
Pages: 410
Pages: 410
Type: BOOK - Published: 2007-05-20 - Publisher: Springer Science & Business Media
This practical guide illuminates all aspects of breadmaking. It provides a thorough understanding of the many new developments shaping the industry and offers d
Language: en
Pages: 853
Pages: 853
Type: BOOK - Published: 2012-12-06 - Publisher: Springer Science & Business Media
The author's aim in writing this book is to integrate currently available knowledge concerning the basic scientific and technological aspects of breadmaking pro
Language: en
Pages: 394
Pages: 394
Type: BOOK - Published: 2018-05-08 - Publisher: Routledge
This reference text describes the breadmaking process at the molecular level, based on surface and colloidal science and introducing colloidal science with a mi
Language: en
Pages: 423
Pages: 423
Type: BOOK - Published: 2013-12-11 - Publisher: Springer