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Breadmaking: Improving Quality

By Stanley P. Cauvain (Editor)
eBook
$350.00
By Stanley P. Cauvain (Editor)
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Bread Making: Improving Quality quickly established itself as an essential purchase for baking professionals and researchers in this area. Fully revised and updated and with new chapters on Flour Lipids, and the dietary and nutritional quality of bread, this new edition provides readers with the information they need on the latest developments in bread making science and practice The book opens with two introductory chapters providing an overview of the breadmaking process. Part one focuses...

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