00795cam0 2200253 450 E60020004579320200714083310.0377280792520090224d1981 |||||ita|0103 bamulDESchopenhauer-BibliographieArthur HübscherStuttgart-Bad CannstattFrommann-Holzboog1981331 p.21 cmHübscher, ArthurA600200052994070396835ITUNISOB20200714RICAUNISOBUNISOB10032915E600200045793M 102 Monografia moderna SBNM100001047Si32915acquistopregresso3UNISOBUNISOB20090224131149.020200714083247.0AlfanoSchopenhauer616363UNISOB01597nam 2200469 a 450 991079478210332120200520144314.00-85709-569-20-85709-060-7(CKB)4230000000000411(Au-PeEL)EBL1584629(CaPaEBR)ebr10641429(CaONFJC)MIL550203(OCoLC)867318123(MiAaPQ)EBC1584629(EXLCZ)99423000000000041120120118d2012 uy 0engurcn|||||||||Breadmaking[electronic resource] improving quality /edited by Stanley P. Cauvain2nd ed.Philadelphia, Pa Woodhead Pub.2012xxviii, 802 p. illWoodhead Publishing series in food science, technology and nutrition,2042-8049 ;no. 229Includes 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.Woodhead Publishing in food science, technology, and nutrition ;no. 229.BreadBakingBread industryBread.Baking.Bread industry.Cauvain Stanley P881287Novozymes (Firm)MiAaPQMiAaPQMiAaPQBOOK9910794782103321Breadmaking3768697UNINA