Bread Making Improving Quality PDF
593 Pages·2003·7.513 MB·English
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Description:
Text sums up recent research on the complex changes involved in bread making and how the influence the many traits consumers use to define quality. Discusses wheat and flour quality; the molecular structure of dough; and the role of key ingredients, such as water. For researchers and practitioners. Includes index and references.
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Most books are stored in the elastic cloud where traffic is expensive. For this reason, we have a limit on daily download.
