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100   $a20120118d2012      uy             0
101 0 $aeng
135   $aurcn|||||||||
200 00$aBreadmaking$b[electronic resource] $eimproving quality /$fedited by Stanley P. Cauvain
205   $a2nd ed.
210   $aPhiladelphia, Pa $cWoodhead Pub.$d2012
215   $axxviii, 802 p. $cill
225 1 $aWoodhead Publishing series in food science, technology and nutrition,$x2042-8049 ;$vno. 229
320   $aIncludes bibliographical references and index.
327   $apt. 1. Wheat and flour quality -- pt. 2. Dough development and particular bread ingredients -- pt. 3. Bread sensory quality, shelf life and safety -- pt. 4. Particular bread products.
410  0$aWoodhead Publishing in food science, technology, and nutrition ;$vno. 229.
606   $aBread
606   $aBaking
606   $aBread industry
608   $aElectronic books.
615  0$aBread.
615  0$aBaking.
615  0$aBread industry.
701   $aCauvain$b Stanley P$0881287
801  0$bMiAaPQ
801  1$bMiAaPQ
801  2$bMiAaPQ
906   $aBOOK
912   $a9910467600803321
996   $aBreadmaking$92176204
997   $aUNINA