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Baked products [[electronic resource] ] : science, technology and practice / / S.P. Cauvain & L. Young
| Baked products [[electronic resource] ] : science, technology and practice / / S.P. Cauvain & L. Young |
| Autore | Cauvain Stanley P |
| Pubbl/distr/stampa | Oxford, : Blackwell, 2006 |
| Descrizione fisica | 1 online resource (242 p.) |
| Disciplina |
664
664.752 664/.752 |
| Altri autori (Persone) | YoungL |
| Soggetto topico | Baked products |
| Soggetto genere / forma | Electronic books. |
| ISBN |
1-280-74828-1
9786610748280 0-470-76164-4 0-470-99590-4 1-4051-7152-9 |
| Formato | Materiale a stampa  |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Baked Products: Science, Technology and Practice; Contents; Preface; 1 Current Approaches to the Classification of Bakery Products; Introduction; Historical background to the manufacture of baked products; Traditional basis for classifying bread and fermented goods, cakes, pastries and biscuits; The concept of recipe balance in the development of baked products; Reconsidering the basis for baked-product classification; 2 Key Characteristics of Existing Bakery-Product Groups and Typical Variations within Such Groups; What makes baked products different from other processed foods?
An introduction to the methods used to characterise baked productsMethods for evaluating the character of baked products; Subjective scoring sheets; Measurement of size; Measurement of volume and density; Measurement of colour; Texture properties; Measurement of cellular structure; Measurement of moisture content; Water activity and its relevance; Key physical characteristics of bread and fermented goods; Key physical characteristics of sponges and cakes; Key physical characteristics of biscuits, crackers and cookies; Key physical characteristics of pastry 3 Characterisation of Bakery Products by Formulation and the Key Functional Roles of the Main Ingredients Used In BakingIntroduction; Key functional roles of individual ingredients; How baked-product formulations are expressed; Baker's percent; Total weight percent; Ingredient weight; Other methods; Conversion factors; Typical recipes used in the manufacture of baked products; Relationships between product groups; Flour types; Sample recipes; 4 Ingredients and Their Influences; Wheat flour; Fibre; Soya flour; Cocoa powder; Sugars and sweeteners; Sucrose; Dextrose/glucose syrups Invert sugar/honeyGlycerol and sorbitol; Fats; Butter; Margarines; Emulsifiers; Egg products; Baking powders and their components; Dried and candied fruits; Chocolate chips; Salt; Yeast; Ascorbic acid and other improvers; Enzymes; Water; Milk products; 5 The Nature of Baked Product Structure; Introduction; Techniques used to evaluate baked-product structure; The formation of cellular structures; The formation and properties of gluten; The role of fat in the formation of baked-product structures; Mechanisms of structure formation and expansion in baked products; Bread and fermented goods Cakes and spongesBiscuits and cookies; Short and sweetened pastry; Savoury pastry; Laminated products and crackers; Flat breads; Doughnuts; Bagels and steam breads; Hot-plate products; 6 Interactions between Formulation and Process Methodologies; Introduction; The main processing methodologies; Mixing; Dividing/scaling/depositing; Forming/moulding/shaping; Expansion and relaxation; Baking; Frying; Boiling and steaming; Using re-work; The contribution of ingredients and formulation to the evolution of current processing methodologies; 7 Heat Transfer and Product Interactions; Introduction Heat transfer processes |
| Record Nr. | UNINA-9910143299003321 |
Cauvain Stanley P
|
||
| Oxford, : Blackwell, 2006 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Baked products [[electronic resource] ] : science, technology and practice / / S.P. Cauvain & L. Young
| Baked products [[electronic resource] ] : science, technology and practice / / S.P. Cauvain & L. Young |
| Autore | Cauvain Stanley P |
| Pubbl/distr/stampa | Oxford, : Blackwell, 2006 |
| Descrizione fisica | 1 online resource (242 p.) |
| Disciplina |
664
664.752 664/.752 |
| Altri autori (Persone) | YoungL |
| Soggetto topico | Baked products |
| ISBN |
1-280-74828-1
9786610748280 0-470-76164-4 0-470-99590-4 1-4051-7152-9 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Baked Products: Science, Technology and Practice; Contents; Preface; 1 Current Approaches to the Classification of Bakery Products; Introduction; Historical background to the manufacture of baked products; Traditional basis for classifying bread and fermented goods, cakes, pastries and biscuits; The concept of recipe balance in the development of baked products; Reconsidering the basis for baked-product classification; 2 Key Characteristics of Existing Bakery-Product Groups and Typical Variations within Such Groups; What makes baked products different from other processed foods?
An introduction to the methods used to characterise baked productsMethods for evaluating the character of baked products; Subjective scoring sheets; Measurement of size; Measurement of volume and density; Measurement of colour; Texture properties; Measurement of cellular structure; Measurement of moisture content; Water activity and its relevance; Key physical characteristics of bread and fermented goods; Key physical characteristics of sponges and cakes; Key physical characteristics of biscuits, crackers and cookies; Key physical characteristics of pastry 3 Characterisation of Bakery Products by Formulation and the Key Functional Roles of the Main Ingredients Used In BakingIntroduction; Key functional roles of individual ingredients; How baked-product formulations are expressed; Baker's percent; Total weight percent; Ingredient weight; Other methods; Conversion factors; Typical recipes used in the manufacture of baked products; Relationships between product groups; Flour types; Sample recipes; 4 Ingredients and Their Influences; Wheat flour; Fibre; Soya flour; Cocoa powder; Sugars and sweeteners; Sucrose; Dextrose/glucose syrups Invert sugar/honeyGlycerol and sorbitol; Fats; Butter; Margarines; Emulsifiers; Egg products; Baking powders and their components; Dried and candied fruits; Chocolate chips; Salt; Yeast; Ascorbic acid and other improvers; Enzymes; Water; Milk products; 5 The Nature of Baked Product Structure; Introduction; Techniques used to evaluate baked-product structure; The formation of cellular structures; The formation and properties of gluten; The role of fat in the formation of baked-product structures; Mechanisms of structure formation and expansion in baked products; Bread and fermented goods Cakes and spongesBiscuits and cookies; Short and sweetened pastry; Savoury pastry; Laminated products and crackers; Flat breads; Doughnuts; Bagels and steam breads; Hot-plate products; 6 Interactions between Formulation and Process Methodologies; Introduction; The main processing methodologies; Mixing; Dividing/scaling/depositing; Forming/moulding/shaping; Expansion and relaxation; Baking; Frying; Boiling and steaming; Using re-work; The contribution of ingredients and formulation to the evolution of current processing methodologies; 7 Heat Transfer and Product Interactions; Introduction Heat transfer processes |
| Record Nr. | UNISA-996205343503316 |
|
Cauvain Stanley P
|
||
| Oxford, : Blackwell, 2006 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. di Salerno | ||
| ||
Baked products [[electronic resource] ] : science, technology and practice / / S.P. Cauvain & L. Young
| Baked products [[electronic resource] ] : science, technology and practice / / S.P. Cauvain & L. Young |
| Autore | Cauvain Stanley P |
| Pubbl/distr/stampa | Oxford, : Blackwell, 2006 |
| Descrizione fisica | 1 online resource (242 p.) |
| Disciplina |
664
664.752 664/.752 |
| Altri autori (Persone) | YoungL |
| Soggetto topico | Baked products |
| ISBN |
1-280-74828-1
9786610748280 0-470-76164-4 0-470-99590-4 1-4051-7152-9 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Baked Products: Science, Technology and Practice; Contents; Preface; 1 Current Approaches to the Classification of Bakery Products; Introduction; Historical background to the manufacture of baked products; Traditional basis for classifying bread and fermented goods, cakes, pastries and biscuits; The concept of recipe balance in the development of baked products; Reconsidering the basis for baked-product classification; 2 Key Characteristics of Existing Bakery-Product Groups and Typical Variations within Such Groups; What makes baked products different from other processed foods?
An introduction to the methods used to characterise baked productsMethods for evaluating the character of baked products; Subjective scoring sheets; Measurement of size; Measurement of volume and density; Measurement of colour; Texture properties; Measurement of cellular structure; Measurement of moisture content; Water activity and its relevance; Key physical characteristics of bread and fermented goods; Key physical characteristics of sponges and cakes; Key physical characteristics of biscuits, crackers and cookies; Key physical characteristics of pastry 3 Characterisation of Bakery Products by Formulation and the Key Functional Roles of the Main Ingredients Used In BakingIntroduction; Key functional roles of individual ingredients; How baked-product formulations are expressed; Baker's percent; Total weight percent; Ingredient weight; Other methods; Conversion factors; Typical recipes used in the manufacture of baked products; Relationships between product groups; Flour types; Sample recipes; 4 Ingredients and Their Influences; Wheat flour; Fibre; Soya flour; Cocoa powder; Sugars and sweeteners; Sucrose; Dextrose/glucose syrups Invert sugar/honeyGlycerol and sorbitol; Fats; Butter; Margarines; Emulsifiers; Egg products; Baking powders and their components; Dried and candied fruits; Chocolate chips; Salt; Yeast; Ascorbic acid and other improvers; Enzymes; Water; Milk products; 5 The Nature of Baked Product Structure; Introduction; Techniques used to evaluate baked-product structure; The formation of cellular structures; The formation and properties of gluten; The role of fat in the formation of baked-product structures; Mechanisms of structure formation and expansion in baked products; Bread and fermented goods Cakes and spongesBiscuits and cookies; Short and sweetened pastry; Savoury pastry; Laminated products and crackers; Flat breads; Doughnuts; Bagels and steam breads; Hot-plate products; 6 Interactions between Formulation and Process Methodologies; Introduction; The main processing methodologies; Mixing; Dividing/scaling/depositing; Forming/moulding/shaping; Expansion and relaxation; Baking; Frying; Boiling and steaming; Using re-work; The contribution of ingredients and formulation to the evolution of current processing methodologies; 7 Heat Transfer and Product Interactions; Introduction Heat transfer processes |
| Record Nr. | UNINA-9910830725803321 |
|
Cauvain Stanley P
|
||
| Oxford, : Blackwell, 2006 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Baked products [[electronic resource] ] : science, technology and practice / / S.P. Cauvain & L. Young
| Baked products [[electronic resource] ] : science, technology and practice / / S.P. Cauvain & L. Young |
| Autore | Cauvain Stanley P |
| Pubbl/distr/stampa | Oxford, : Blackwell, 2006 |
| Descrizione fisica | 1 online resource (242 p.) |
| Disciplina |
664
664.752 664/.752 |
| Altri autori (Persone) | YoungL |
| Soggetto topico | Baked products |
| ISBN |
1-280-74828-1
9786610748280 0-470-76164-4 0-470-99590-4 1-4051-7152-9 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Baked Products: Science, Technology and Practice; Contents; Preface; 1 Current Approaches to the Classification of Bakery Products; Introduction; Historical background to the manufacture of baked products; Traditional basis for classifying bread and fermented goods, cakes, pastries and biscuits; The concept of recipe balance in the development of baked products; Reconsidering the basis for baked-product classification; 2 Key Characteristics of Existing Bakery-Product Groups and Typical Variations within Such Groups; What makes baked products different from other processed foods?
An introduction to the methods used to characterise baked productsMethods for evaluating the character of baked products; Subjective scoring sheets; Measurement of size; Measurement of volume and density; Measurement of colour; Texture properties; Measurement of cellular structure; Measurement of moisture content; Water activity and its relevance; Key physical characteristics of bread and fermented goods; Key physical characteristics of sponges and cakes; Key physical characteristics of biscuits, crackers and cookies; Key physical characteristics of pastry 3 Characterisation of Bakery Products by Formulation and the Key Functional Roles of the Main Ingredients Used In BakingIntroduction; Key functional roles of individual ingredients; How baked-product formulations are expressed; Baker's percent; Total weight percent; Ingredient weight; Other methods; Conversion factors; Typical recipes used in the manufacture of baked products; Relationships between product groups; Flour types; Sample recipes; 4 Ingredients and Their Influences; Wheat flour; Fibre; Soya flour; Cocoa powder; Sugars and sweeteners; Sucrose; Dextrose/glucose syrups Invert sugar/honeyGlycerol and sorbitol; Fats; Butter; Margarines; Emulsifiers; Egg products; Baking powders and their components; Dried and candied fruits; Chocolate chips; Salt; Yeast; Ascorbic acid and other improvers; Enzymes; Water; Milk products; 5 The Nature of Baked Product Structure; Introduction; Techniques used to evaluate baked-product structure; The formation of cellular structures; The formation and properties of gluten; The role of fat in the formation of baked-product structures; Mechanisms of structure formation and expansion in baked products; Bread and fermented goods Cakes and spongesBiscuits and cookies; Short and sweetened pastry; Savoury pastry; Laminated products and crackers; Flat breads; Doughnuts; Bagels and steam breads; Hot-plate products; 6 Interactions between Formulation and Process Methodologies; Introduction; The main processing methodologies; Mixing; Dividing/scaling/depositing; Forming/moulding/shaping; Expansion and relaxation; Baking; Frying; Boiling and steaming; Using re-work; The contribution of ingredients and formulation to the evolution of current processing methodologies; 7 Heat Transfer and Product Interactions; Introduction Heat transfer processes |
| Record Nr. | UNINA-9910841256203321 |
|
Cauvain Stanley P
|
||
| Oxford, : Blackwell, 2006 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Bakery food manufacture and quality [[electronic resource] ] : water control and effects / / Stanley P. Cauvain and Linda S. Young
| Bakery food manufacture and quality [[electronic resource] ] : water control and effects / / Stanley P. Cauvain and Linda S. Young |
| Autore | Cauvain Stanley P |
| Edizione | [2nd ed.] |
| Pubbl/distr/stampa | Chichester, West Sussex ; ; Ames, Iowa, : Wiley-Blackwell, 2008 |
| Descrizione fisica | 1 online resource (304 p.) |
| Disciplina |
641.815
664.752 |
| Altri autori (Persone) | YoungLinda S |
| Soggetto topico |
Baked products
Baking - Quality control |
| Soggetto genere / forma | Electronic books. |
| ISBN |
1-282-01085-9
9786612010859 1-4443-0108-X 1-4443-0109-8 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Bakery Food Manufacture and Quality Water Control and Effects; Contents; Preface to the second edition; Preface to the first edition; 1 Water and Its Roles in Baked Products; Introduction; The composition and heat-related properties of water; Vapour pressure and relative humidity; Water hardness; Ionisation and solutions; The solubility of solids and their recrystallisation; Water of crystallisation; Vapour pressure of solutions; Osmotic pressure; Gases in a solution; Suspensions; Colloidal suspensions; Hydration; Water as a plasticiser; Surface tension and capillary action
Gels and emulsionsWater in bakery ingredients; Using water as a processing tool; Assessing water in baked products; Conclusions; References; 2 The Role of Water in the Formation and Processing of Bread Doughs; Introduction; Wheat flour properties; The formation of bread doughs; Optimum bread dough water levels; Wheat flour water absorption capacity and its determination; Water levels in rye bread doughs; Pre-hydration of flour, wheat and other grains in the manufacture of bread and fermented products; Water in brews and sponges; Water and dough development The effects of dough ingredients on water levels in bread doughsDried gluten; Salt; Sugars; Enzymes; Non-wheat fibres; Other ingredients; Other factors affecting the level of water added to doughs; Dough and water temperatures; Water, dough rheology and moulding; Conclusions; References; 3 The Role of Water in the Formation and Processing of Batters, Biscuit and Cookie Doughs, and Pastes; Introduction; The formation of cake batters; Dissolution and hydration of ingredients in cake batters; Water levels in cake batters; Water-containing ingredients and their contribution to cake batters Flour properties and water levels in cake battersGases in cake batters; Wafer and other batters; Control of batter temperatures; Batter viscosity and its measurement; Formation and processing of biscuit and cookie doughs; The control of temperature in the manufacture of biscuit and cookie doughs; Formation and processing of short pastry doughs; Formation and processing of laminated doughs; The impact of ingredients on the water level in the formation of biscuit and cookie doughs and pastes; Biscuit dough and paste rheological properties; Compression-extrusion tests; Recording dough mixers Load-extension testsFundamental tests; Choux pastries; Bakery products not based on flour; Baked products; Fillings; Toppings and icings; Marshmallow; Jams and jellies; Conclusions; References; 4 The Contribution of Water During Processing, Baking, Cooling and Freezing; Introduction; Water in retarded unbaked doughs; The influence of moisture on white spot formation during the retarding of fermented doughs; The importance of relative humidity during proof of fermented doughs; The contribution of water (steam) to expansion and product structure during baking; Bread and fermented products Cakes |
| Record Nr. | UNINA-9910145810303321 |
|
Cauvain Stanley P
|
||
| Chichester, West Sussex ; ; Ames, Iowa, : Wiley-Blackwell, 2008 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Bakery food manufacture and quality [[electronic resource] ] : water control and effects / / Stanley P. Cauvain and Linda S. Young
| Bakery food manufacture and quality [[electronic resource] ] : water control and effects / / Stanley P. Cauvain and Linda S. Young |
| Autore | Cauvain Stanley P |
| Edizione | [2nd ed.] |
| Pubbl/distr/stampa | Chichester, West Sussex ; ; Ames, Iowa, : Wiley-Blackwell, 2008 |
| Descrizione fisica | 1 online resource (304 p.) |
| Disciplina |
641.815
664.752 |
| Altri autori (Persone) | YoungLinda S |
| Soggetto topico |
Baked products
Baking - Quality control |
| ISBN |
1-282-01085-9
9786612010859 1-4443-0108-X 1-4443-0109-8 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Bakery Food Manufacture and Quality Water Control and Effects; Contents; Preface to the second edition; Preface to the first edition; 1 Water and Its Roles in Baked Products; Introduction; The composition and heat-related properties of water; Vapour pressure and relative humidity; Water hardness; Ionisation and solutions; The solubility of solids and their recrystallisation; Water of crystallisation; Vapour pressure of solutions; Osmotic pressure; Gases in a solution; Suspensions; Colloidal suspensions; Hydration; Water as a plasticiser; Surface tension and capillary action
Gels and emulsionsWater in bakery ingredients; Using water as a processing tool; Assessing water in baked products; Conclusions; References; 2 The Role of Water in the Formation and Processing of Bread Doughs; Introduction; Wheat flour properties; The formation of bread doughs; Optimum bread dough water levels; Wheat flour water absorption capacity and its determination; Water levels in rye bread doughs; Pre-hydration of flour, wheat and other grains in the manufacture of bread and fermented products; Water in brews and sponges; Water and dough development The effects of dough ingredients on water levels in bread doughsDried gluten; Salt; Sugars; Enzymes; Non-wheat fibres; Other ingredients; Other factors affecting the level of water added to doughs; Dough and water temperatures; Water, dough rheology and moulding; Conclusions; References; 3 The Role of Water in the Formation and Processing of Batters, Biscuit and Cookie Doughs, and Pastes; Introduction; The formation of cake batters; Dissolution and hydration of ingredients in cake batters; Water levels in cake batters; Water-containing ingredients and their contribution to cake batters Flour properties and water levels in cake battersGases in cake batters; Wafer and other batters; Control of batter temperatures; Batter viscosity and its measurement; Formation and processing of biscuit and cookie doughs; The control of temperature in the manufacture of biscuit and cookie doughs; Formation and processing of short pastry doughs; Formation and processing of laminated doughs; The impact of ingredients on the water level in the formation of biscuit and cookie doughs and pastes; Biscuit dough and paste rheological properties; Compression-extrusion tests; Recording dough mixers Load-extension testsFundamental tests; Choux pastries; Bakery products not based on flour; Baked products; Fillings; Toppings and icings; Marshmallow; Jams and jellies; Conclusions; References; 4 The Contribution of Water During Processing, Baking, Cooling and Freezing; Introduction; Water in retarded unbaked doughs; The influence of moisture on white spot formation during the retarding of fermented doughs; The importance of relative humidity during proof of fermented doughs; The contribution of water (steam) to expansion and product structure during baking; Bread and fermented products Cakes |
| Record Nr. | UNINA-9910830995203321 |
|
Cauvain Stanley P
|
||
| Chichester, West Sussex ; ; Ames, Iowa, : Wiley-Blackwell, 2008 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Bakery food manufacture and quality [[electronic resource] ] : water control and effects / / Stanley P. Cauvain and Linda S. Young
| Bakery food manufacture and quality [[electronic resource] ] : water control and effects / / Stanley P. Cauvain and Linda S. Young |
| Autore | Cauvain Stanley P |
| Edizione | [2nd ed.] |
| Pubbl/distr/stampa | Chichester, West Sussex ; ; Ames, Iowa, : Wiley-Blackwell, 2008 |
| Descrizione fisica | 1 online resource (304 p.) |
| Disciplina |
641.815
664.752 |
| Altri autori (Persone) | YoungLinda S |
| Soggetto topico |
Baked products
Baking - Quality control |
| ISBN |
1-282-01085-9
9786612010859 1-4443-0108-X 1-4443-0109-8 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Bakery Food Manufacture and Quality Water Control and Effects; Contents; Preface to the second edition; Preface to the first edition; 1 Water and Its Roles in Baked Products; Introduction; The composition and heat-related properties of water; Vapour pressure and relative humidity; Water hardness; Ionisation and solutions; The solubility of solids and their recrystallisation; Water of crystallisation; Vapour pressure of solutions; Osmotic pressure; Gases in a solution; Suspensions; Colloidal suspensions; Hydration; Water as a plasticiser; Surface tension and capillary action
Gels and emulsionsWater in bakery ingredients; Using water as a processing tool; Assessing water in baked products; Conclusions; References; 2 The Role of Water in the Formation and Processing of Bread Doughs; Introduction; Wheat flour properties; The formation of bread doughs; Optimum bread dough water levels; Wheat flour water absorption capacity and its determination; Water levels in rye bread doughs; Pre-hydration of flour, wheat and other grains in the manufacture of bread and fermented products; Water in brews and sponges; Water and dough development The effects of dough ingredients on water levels in bread doughsDried gluten; Salt; Sugars; Enzymes; Non-wheat fibres; Other ingredients; Other factors affecting the level of water added to doughs; Dough and water temperatures; Water, dough rheology and moulding; Conclusions; References; 3 The Role of Water in the Formation and Processing of Batters, Biscuit and Cookie Doughs, and Pastes; Introduction; The formation of cake batters; Dissolution and hydration of ingredients in cake batters; Water levels in cake batters; Water-containing ingredients and their contribution to cake batters Flour properties and water levels in cake battersGases in cake batters; Wafer and other batters; Control of batter temperatures; Batter viscosity and its measurement; Formation and processing of biscuit and cookie doughs; The control of temperature in the manufacture of biscuit and cookie doughs; Formation and processing of short pastry doughs; Formation and processing of laminated doughs; The impact of ingredients on the water level in the formation of biscuit and cookie doughs and pastes; Biscuit dough and paste rheological properties; Compression-extrusion tests; Recording dough mixers Load-extension testsFundamental tests; Choux pastries; Bakery products not based on flour; Baked products; Fillings; Toppings and icings; Marshmallow; Jams and jellies; Conclusions; References; 4 The Contribution of Water During Processing, Baking, Cooling and Freezing; Introduction; Water in retarded unbaked doughs; The influence of moisture on white spot formation during the retarding of fermented doughs; The importance of relative humidity during proof of fermented doughs; The contribution of water (steam) to expansion and product structure during baking; Bread and fermented products Cakes |
| Record Nr. | UNINA-9910841217403321 |
|
Cauvain Stanley P
|
||
| Chichester, West Sussex ; ; Ames, Iowa, : Wiley-Blackwell, 2008 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||