Breadmaking: improving quality
Gespeichert in:
| Format: | Elektronisch E-Book |
|---|---|
| Sprache: | English |
| Veröffentlicht: |
Philadelphia, Pa
Woodhead Pub.
2012
|
| Ausgabe: | 2nd ed |
| Schriftenreihe: | Woodhead Publishing in food science, technology, and nutrition
no. 229 |
| Schlagworte: | |
| Beschreibung: | Includes bibliographical references and index |
| Beschreibung: | xxviii, 802 p. |
| ISBN: | 9780857090607 9780857095695 |
Internformat
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| 490 | 0 | |a Woodhead Publishing in food science, technology, and nutrition |v no. 229 | |
| 500 | |a Includes bibliographical references and index | ||
| 505 | 0 | |a 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 | |
| 650 | 4 | |a Bread | |
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Datensatz im Suchindex
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| contents | 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 |
| ctrlnum | (ZDB-30-PAD)EBC1584629 (ZDB-89-EBL)EBL1584629 (OCoLC)847549327 (DE-599)BVBBV044178010 |
| dewey-full | 664.7523 |
| dewey-hundreds | 600 - Technology (Applied sciences) |
| dewey-ones | 664 - Food technology |
| dewey-raw | 664.7523 |
| dewey-search | 664.7523 |
| dewey-sort | 3664.7523 |
| dewey-tens | 660 - Chemical engineering |
| discipline | Chemie / Pharmazie |
| edition | 2nd ed |
| format | Electronic eBook |
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| isbn | 9780857090607 9780857095695 |
| language | English |
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| series2 | Woodhead Publishing in food science, technology, and nutrition |
| spelling | Breadmaking improving quality edited by Stanley P. Cauvain 2nd ed Philadelphia, Pa Woodhead Pub. 2012 xxviii, 802 p. txt rdacontent c rdamedia cr rdacarrier Woodhead Publishing in food science, technology, and nutrition no. 229 Includes bibliographical references and index 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 Bread Baking Bread industry Qualitätssteigerung (DE-588)4176587-4 gnd rswk-swf Brotherstellung (DE-588)4131388-4 gnd rswk-swf 1\p (DE-588)4143413-4 Aufsatzsammlung gnd-content Brotherstellung (DE-588)4131388-4 s Qualitätssteigerung (DE-588)4176587-4 s 2\p DE-604 Cauvain, Stanley P. Sonstige oth 1\p cgwrk 20201028 DE-101 https://d-nb.info/provenance/plan#cgwrk 2\p cgwrk 20201028 DE-101 https://d-nb.info/provenance/plan#cgwrk |
| spellingShingle | Breadmaking improving quality 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 Bread Baking Bread industry Qualitätssteigerung (DE-588)4176587-4 gnd Brotherstellung (DE-588)4131388-4 gnd |
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| title | Breadmaking improving quality |
| title_auth | Breadmaking improving quality |
| title_exact_search | Breadmaking improving quality |
| title_full | Breadmaking improving quality edited by Stanley P. Cauvain |
| title_fullStr | Breadmaking improving quality edited by Stanley P. Cauvain |
| title_full_unstemmed | Breadmaking improving quality edited by Stanley P. Cauvain |
| title_short | Breadmaking |
| title_sort | breadmaking improving quality |
| title_sub | improving quality |
| topic | Bread Baking Bread industry Qualitätssteigerung (DE-588)4176587-4 gnd Brotherstellung (DE-588)4131388-4 gnd |
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