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0000062598 |
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20201231093000.0 |
| 008 |
090525s2007 nyu eng |
| 020 |
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|a 0387385630 (hbk.)
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| 020 |
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|a 9780387385631(hbk.)
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| 090 |
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|a TX769
|b .T43 2007
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| 245 |
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|a Technology of breadmaking
|c [edited by] Stanley P.
Cauvain and Linda S. Young
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| 250 |
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|a 2nd ed
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| 260 |
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|a New York ;
|a London :
|b Springer ,
|c c2007
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| 300 |
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|a xxi, 397 p. :
|b ill. ;
|c 24 cm.
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| 504 |
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|a Includes bibliographical references and index
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| 505 |
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|a 1. Bread - the product -- 2. Breadmaking process -- 3. Functional ingredients -- 4. Mixing and dough processing -- 5. Proving, baking and cooling -- 6. Dough retarding and freezing -- 7. Application of baking knowledge in software systems -- 8. Baking around the world -- 9. Speciality fermented goods -- 10. Bread spoilage and staling -- 11. Principles of dough formation -- 12. Flour miling -- 13. Other cereals in breadmaking
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| 650 |
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|a Bread
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| 650 |
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|a Bread industry
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| 700 |
1 |
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|a Cauvain, Stanley P. ,
|e author
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| 700 |
1 |
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|a Young, Linda S. ,
|e author
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| 856 |
4 |
1 |
|3 uhttp://ebooks.ohiolink.edu/xtf-ebc/view?docId=tei/sv/
0387385657/0387385657.xml&query=&brand=default
|z Connect to resource online
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| 999 |
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|a 1000128170
|b Book
|c OPEN SHELF (30 DAYS)
|e Tembila Campus
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| 999 |
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|a 1000128171
|b Book
|c OPEN SHELF (30 DAYS)
|e Tembila Campus
|