Woodhead Publishing series in food science, technology and nutrition,
Volume Designation
no. 229.
ISSN of Series
2042-8049 ;
INTERNAL BIBLIOGRAPHIES/INDEXES NOTE
Text of Note
Includes bibliographical references and index.
REPRODUCTION NOTE
Text of Note
Access may be limited to ebrary affiliated libraries.
CONTENTS NOTE
Text of Note
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.