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01697nam a2200409 a 4500 |
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EBC1584629 |
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MiAaPQ |
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20200520144314.0 |
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m o d | |
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120118s2012 paua sb 001 0 eng d |
| 010 |
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|z 2012931170
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|z 9780857090607
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|a 9780857095695 (electronic bk.)
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|a (MiAaPQ)EBC1584629
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|a (Au-PeEL)EBL1584629
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|a (CaPaEBR)ebr10641429
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|a (CaONFJC)MIL550203
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|a (OCoLC)867318123
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|a MiAaPQ
|c MiAaPQ
|d MiAaPQ
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4 |
|a TX769
|b .B74 2012
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| 245 |
0 |
0 |
|a Breadmaking
|h [electronic resource] :
|b improving quality /
|c edited by Stanley P. Cauvain.
|
| 250 |
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|a 2nd ed.
|
| 260 |
|
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|a Philadelphia, Pa :
|b Woodhead Pub.,
|c 2012.
|
| 300 |
|
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|a xxviii, 802 p. :
|b ill.
|
| 490 |
1 |
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|a Woodhead Publishing series in food science, technology and nutrition,
|x 2042-8049 ;
|v no. 229
|
| 504 |
|
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|a Includes bibliographical references and index.
|
| 505 |
0 |
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|a pt. 1. Wheat and flour quality -- pt. 2. Dough development and particular bread ingredients -- pt. 3. Bread sensory quality, shelf life and safety -- pt. 4. Particular bread products.
|
| 533 |
|
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|a Electronic reproduction. Ann Arbor, MI : ProQuest, 2015. Available via World Wide Web. Access may be limited to ProQuest affiliated libraries.
|
| 650 |
|
0 |
|a Bread.
|
| 650 |
|
0 |
|a Baking.
|
| 650 |
|
0 |
|a Bread industry.
|
| 655 |
|
4 |
|a Electronic books.
|
| 700 |
1 |
|
|a Cauvain, Stanley P.
|
| 710 |
2 |
|
|a ProQuest (Firm)
|
| 830 |
|
0 |
|a Woodhead Publishing in food science, technology, and nutrition ;
|v no. 229.
|
| 856 |
4 |
0 |
|u https://ebookcentral.proquest.com/lib/matrademy/detail.action?docID=1584629
|z Click to View
|
