Bread Making: Improving Quality
ISBN: 1855735539
Vydavateľstvo: Woodhead Publ.
Rok vydania: 2003
Nárok na dopravu zdarma
This very readable and informative book is destined to become a staple reference work for technologists, researchers and students.Food Science and Technology
...useful both for industry and the research community Food Trade Review
Altogether this is a comprehensive treatise on the science of bread-making…it brings together the views and expertise of thirty scientists from all over the world in a truly eclectic presentation. Food Technology (New Zealand)
There has been a wealth of recent research on the complex changes involved in bread making and how they influence the many traits consumers use to define quality. Bread making: improving quality sums up this key research and what it means for improved process control and a better, more consistent product.