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.
שמור ב:
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| פורמט: | ספר |
| שפה: | English |
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Woodhead Publishing
2011
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| גישה מקוונת: | https://scholar.dlu.edu.vn/thuvienso/handle/DLU123456789/25330 |
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הוספת תג
אין תגיות, היה/י הראשונ/ה לתייג את הרשומה!
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| Thư viện lưu trữ: | Thư viện Trường Đại học Đà Lạt |
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