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Breadmaking = improving quality /

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Cauvain, Stanley P.

Breadmaking = improving quality /

Record Type:	Language materials, printed : Monograph/item
Title/Author:	Breadmaking/ edited by Stanley P. Cauvain.
Reminder of title:	improving quality /
other author:	Cauvain, Stanley P.
Published:	Oxford :Woodhead Publishing Limited, : 2012.,
Description:	xxviii, 802 p. :ill. ; : 25 cm.;
Notes:	"Novozymes, rethink tomorrow."
Subject:	Baking. -
Online resource:	click for full text (2015 TAEBDC PDA eBooks Trial, Trial Period: 2015.6.3-2015.12.31)
ISBN:	9780857090607 (electronic bk.)

Breadmaking = improving quality /
Breadmakingimproving quality /[electronic resource] :edited by Stanley P. Cauvain. - 2nd ed. - Oxford :Woodhead Publishing Limited,2012. - xxviii, 802 p. :ill. ;25 cm. - Woodhead publishing series in food science, technology and nutrition,no. 2292042-8049 ;. - Woodhead publishing series in food science, technology and nutrition,no. 229..

"Novozymes, rethink tomorrow."

Includes bibliographical references and index

pt. 1. Wheat and flour quality -- pt. 2. Dough developmentand particular bread ingredients -- pt. 3. Bread sensory quality, shelf life and safety -- pt. 4. Particular bread products

ISBN: 9780857090607 (electronic bk.)Subjects--Topical Terms:

581241
Baking.

LC Class. No.: TX769 / .B775 2012

Dewey Class. No.: 664.7523

Breadmaking = improving quality /
LDR:01110nam a2200241 a 4500 001 811292
005 20150626141839.0
008 150720s2012 paua sb 001 0 eng
020 $a 9780857090607 (electronic bk.)
020 $a 9780857090607
035 $a 15000751
040 $a DLC $b eng $c DLC
041 0 $a eng
050 0 0 $a TX769 $b .B775 2012
082 0 4 $a 664.7523 $2 23
245 0 0 $a Breadmaking $h [electronic resource] : $b improving quality / $c edited by Stanley P. Cauvain.
250 $a 2nd ed.
260 $a Oxford : $b Woodhead Publishing Limited, $c 2012.
300 $a xxviii, 802 p. : $b ill. ; $c 25 cm.
490 1 $a Woodhead publishing series in food science, technology and nutrition, $x 2042-8049 ; $v no. 229
500 $a "Novozymes, rethink tomorrow."
504 $a Includes bibliographical references and index
505 0 $a pt. 1. Wheat and flour quality -- pt. 2. Dough developmentand particular bread ingredients -- pt. 3. Bread sensory quality, shelf life and safety -- pt. 4. Particular bread products
650 0 $a Baking. $3 581241
650 0 $a Bread industry. $3 1028525
650 0 $a Bread. $3 559292
700 1 $a Cauvain, Stanley P. $3 559294
710 2 $a Novozymes (Firm) $3 1028523
830 0 $a Woodhead publishing series in food science, technology and nutrition, $x 2042-8049 ; $v no. 229. $3 1028524
856 4 0 $u http://www.sciencedirect.com/science/book/9780857090607 $z click for full text (2015 TAEBDC PDA eBooks Trial, Trial Period: 2015.6.3-2015.12.31)

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