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Breadmaking = improving quality /
~
Cauvain, Stanley P.
Breadmaking = improving quality /
紀錄類型:
書目-語言資料,印刷品 : Monograph/item
正題名/作者:
Breadmaking/ edited by Stanley P. Cauvain.
其他題名:
improving quality /
其他作者:
Cauvain, Stanley P.
出版者:
Oxford :Woodhead Publishing Limited, : 2012.,
面頁冊數:
xxviii, 802 p. :ill. ; : 25 cm.;
附註:
"Novozymes, rethink tomorrow."
標題:
Baking. -
電子資源:
click for full text (2015 TAEBDC PDA eBooks Trial, Trial Period: 2015.6.3-2015.12.31)
ISBN:
9780857090607 (electronic bk.)
Breadmaking = improving quality /
Breadmaking
improving 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 /
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