Breadmaking improving quality - Cauvain, Stanley P.; ProQuest (Firm) (Philadelphia, Pa : Woodhead Pub., 2012)
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.
Includes bibliographical references and index.
Electronic reproduction. Ann Arbor, MI : ProQuest, 2015. Available via World Wide Web. Access may be limited to ProQuest affiliated libraries.
Keywords: Bread; Baking; Bread industry; Electronic books