𝔖 Bobbio Scriptorium
✦   LIBER   ✦

Technology of Breadmaking. Edited by Stanley P. Cauvain and Linda S. Young

✍ Scribed by P.R. Shewry

Book ID
110231512
Publisher
Springer Netherlands
Year
1998
Tongue
English
Weight
15 KB
Volume
25
Category
Article
ISSN
0167-6903

No coin nor oath required. For personal study only.

πŸ“œ SIMILAR VOLUMES

Bakery Food Manufacture and Quality || F
Bakery Food Manufacture and Quality || Front Matter
✍ Cauvain, Stanley P.; Young, Linda S. πŸ“‚ Article πŸ“… 2008 πŸ› Wiley-Blackwell 🌐 English βš– 283 KB

Water is the major contributor to the eating and keeping qualities and structure of baked products. Its management and control during preparation, processing, baking, cooling and storage is essential for the optimisation of product quality. This successful and highly practical volume describes in de