Bread making - improving quality
Edited by one of the world's leading authorities in the field, Bread Making: Improving Quality reviews key recent research on the ingredients determining bread characteristics. The text discusses what this information means for improved process control and a better, more consistent product.
保存先:
| 第一著者: | |
|---|---|
| フォーマット: | 図書 |
| 言語: | English |
| 出版事項: |
Woodhead Publishing
2011
|
| 主題: | |
| オンライン･アクセス: | https://scholar.dlu.edu.vn/thuvienso/handle/DLU123456789/25330 |
| タグ: |
タグ追加
タグなし, このレコードへの初めてのタグを付けませんか!
|
| Thư viện lưu trữ: | Thư viện Trường Đại học Đà Lạt |
|---|
このレコードへの初めてのコメントを付けませんか!