bread making: improving quality

Bread Making: Improving Quality (Hardcover)

By: Stanley P. Cauvain (Edited) , Stan Cauvain (Author) , S. P. Cauvain (General editor) , S. P. (EDT) Cauvain (Author) | Publisher: Woodhead Pub Ltd | Released: 14 Sep 2003

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About the Book

Edited by one of the world's leading authorities in the field, and with a distinguished international team of contributors, Bread making reviews key recent research on the ingredients determining bread quality.

Book Details

ISBN-13:	9781855735538
Publisher:	Woodhead Pub Ltd
Acedemic Level:	English
Book Type:	English
Dewey:	664.752
Illustrations:	Illustrations, maps
MediaMail:	Y
PrintOnDemand:	N
Series Title:	Woodhead Publishing Series in Food Science, Technology and Nutrition
Sub Title:	Improving Quality
Type:	Professional &amp; Vocational
Width:	154 mm

ISBN-10:	1855735539
Publisher Date:	14 Sep 2003
Binding:	Hardcover
Continuations:	English
Height:	230 mm
Language:	English
No of Pages:	608
Returnable:	N
Spine Width:	33 mm
Type:	Undergraduate
Type:	Postgraduate, Research &amp; Scholarly