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Bread making: improving quality
Publication details: Woodhead, 2003ISBN: 1855735539Subject(s): Cookery and bakery | Food processing, food research, food technology | Breadmaking | Wheat | Wheat quality | Flour | Grain quality | Starch foods | Food biotechnology | RheologyLOC classification: TX769| Item type | Current library | Call number | Copy number | Status | Date due | Barcode |
|---|---|---|---|---|---|---|
| Book - Standard loan | CAFRE Loughry Library | TX769 CAU (Browse shelf(Opens below)) | 1 | Available | 165377 |
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.
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