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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
|
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| 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 |
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Cauvain Stanley P
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| Chichester, West Sussex ; ; Ames, Iowa, : Wiley-Blackwell, 2008 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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Baking problems solved / / Stanley P. Cauvain
| Baking problems solved / / Stanley P. Cauvain |
| Autore | Cauvain Stanley P. |
| Edizione | [Second edition.] |
| Pubbl/distr/stampa | Duxford, [England] ; ; Cambridge, [Massachusetts] ; ; Kidlington, [England] : , : Woodhead Publishing, , 2017 |
| Descrizione fisica | 1 online resource (573 pages) : illustrations |
| Disciplina | 641.815 |
| Collana | Woodhead Publishing Series in Food Science, Technology, and Nutrition |
| Soggetto topico |
Baking
Baked products industry Baked products |
| ISBN |
0-08-100768-X
0-08-100765-5 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Record Nr. | UNINA-9910583484503321 |
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Cauvain Stanley P.
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| Duxford, [England] ; ; Cambridge, [Massachusetts] ; ; Kidlington, [England] : , : Woodhead Publishing, , 2017 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Basic Methods and Protocols on Sourdough
| Basic Methods and Protocols on Sourdough |
| Autore | Gobbetti Marco |
| Edizione | [1st ed.] |
| Pubbl/distr/stampa | New York, NY : , : Springer, , 2024 |
| Descrizione fisica | 1 online resource (177 pages) |
| Disciplina | 641.815 |
| Altri autori (Persone) | RizzelloCarlo Giuseppe |
| Collana | Methods and Protocols in Food Science Series |
| Soggetto topico |
Food science
Sourdough bread |
| ISBN |
9781071637067
1071637061 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Intro -- Preface to the Series -- Preface -- Contents -- Contributors -- Part I: Sourdough Making and Propagation -- Chapter 1: How to Prepare, Propagate, and Use the Sourdough -- 1 Introduction -- 1.1 Sourdough Preparation -- 1.2 Sourdough Propagation and Maintenance -- 1.2.1 Preparation of Type I Sourdough -- Ingredients and Equipment -- Procedure -- 1.3 Sourdough Use -- References -- Part II: Microbial and Biochemical Characterization of Sourdough -- Chapter 2: Culture-Dependent Estimation of Lactic Acid Bacteria and Yeasts -- 1 Introduction -- 2 Materials -- 3 Methods -- 3.1 Sampling the Sourdough -- 3.2 Homogenization of the Sourdough Sample -- 3.3 Serial Dilutions of the Sourdough Sample -- 3.4 Inoculating Agar Culture Media with Diluted Sourdough Sample -- 3.5 Counting Colonies and Calculating Cell Densities -- 4 Notes -- References -- Chapter 3: Culture-Independent Estimation of Lactic Acid Bacteria and Yeasts -- 1 Introduction -- 2 Materials -- 2.1 DGGE -- 3 Methods -- 3.1 Electrophoretic Techniques -- 3.2 Metagenomic -- References -- Chapter 4: Shotgun Metagenomic Approaches -- 1 Introduction -- 2 Materials -- 3 Methods -- References -- Chapter 5: Determination of pH and Titratable Acidity -- 1 Introduction -- 2 Materials -- 2.1 Common Reagents -- 2.2 Additional Reagents for pH Measurements -- 2.3 Titratable Acidity -- 3 Methods -- 3.1 pH -- 3.2 Total Titratable Acidity (TTA) -- 4 Notes -- References -- Chapter 6: Determination of Lactic and Acetic Acids and Estimation of Their Molar Ratio -- 1 Introduction -- 2 Materials -- 2.1 Preparation and Filtration of WSE -- 2.2 HPLC Analysis -- 3 Methods -- 3.1 Preparation and Filtration of WSE -- 3.2 Preparation of Standards, Determination of Retention Times (RT), and Construction of Calibration Curves -- 3.3 HPLC Analysis -- 4 Notes -- References.
Chapter 7: Determination of the Content of Free Amino Acids and Their Profiling -- 1 Introduction -- 2 Materials -- 2.1 Extraction and Pre-treatment -- 2.2 Spectrophotometric Assay for Total FAA QuantificationCadmium-ninhydrin reagent. Dissolve 1 g of CaCl2 in 1 mL of water. Me... -- 2.3 Chromatographic Separation and Quantification of FAA -- 3 Notes -- References -- Chapter 8: Soluble Sugars and Polysaccharides -- 1 Introduction -- 2 Materials -- 2.1 Extraction and Chromatographic Determination of Soluble Sugars -- 2.2 Determination of Starch -- 2.3 Determination of Soluble and Insoluble Fibers -- 3 Methods -- 3.1 Extraction and Quantification of Soluble Sugars -- 3.2 Determination of Starch -- 3.3 Determination of Soluble and Insoluble Fibers -- 4 Notes -- References -- Part III: Sensory, Rheology and Nutritional Attributes of Sourdough Baked Goods -- Chapter 9: Volume Determination -- 1 Introduction -- 2 Materials -- 2.1 Materials for Calibration and Bread Evaluations -- 3 Methods -- 3.1 Calibration -- 3.2 Samples Evaluation -- 4 Notes -- References -- Chapter 10: Texture Profile Analysis -- 1 Introduction -- 2 Materials -- 2.1 Bread Samples and Equipment -- 3 Methods -- 3.1 TPA of Bread Loaf -- 3.2 TPA of Bread Slice -- 4 Notes -- References -- Chapter 11: Image Analysis -- 1 Introduction -- 2 Materials -- 3 Methods -- 4 Notes -- References -- Chapter 12: Descriptive Sensory Analyses -- 1 Introduction -- 2 Materials -- 2.1 Formation and Training of the Panel -- 2.2 Generation of Descriptors and Their Definitions -- 2.3 Sample Preparation -- 3 Methods -- 3.1 Sample Distribution -- 3.2 Sample Evaluation -- 4 Notes -- References -- Chapter 13: Determination of the Volatile Components -- 1 Introduction -- 2 Materials -- 2.1 Sample Pre-treatment -- 2.2 Headspace Solid Phase Microextraction (HS-SPME) -- 2.3 GC-MS Analysis and Data Analysis. 3 Methods -- 3.1 Sample Pre-treatment -- 3.2 Headspace Solid Phase Microextraction (HS-SPME) -- 3.3 GC-MS Analysis and Data Analysis -- 4 Notes -- References -- Chapter 14: In Vitro Determination of Protein Nutritional Indexes -- 1 Introduction -- 2 Materials -- 2.1 Chemicals -- 3 Methods -- 3.1 Protein Digestibility -- 3.2 Protein Nutritional Value -- References -- Chapter 15: In Vitro Determination of the Glycemic Index -- 1 Introduction -- 2 Materials -- 2.1 Sample Treatment for the Determination of Total Starch -- 2.2 Sample Enzymatic Digestion -- 2.3 Glucose Determination -- 3 Method -- 3.1 Determination of Total Starch -- 3.2 Determination of Starch Hydrolysis and Dialysis Procedure -- 3.3 Enzymatic Assay AOAC Official Method 985.09 -- 3.4 Starch Hydrolysis Index (HI) -- 3.4.1 Kinetics of Starch Digestion -- 3.4.2 Ratio of Digested Starch -- 3.5 Predict Glycemic Index (pGI) -- 4 Notes -- References -- Chapter 16: Estimation of Phytic Acid Content -- 1 Introduction -- 2 Materials -- 2.1 Preparation of Color Reagent for Phosphorus Determination -- 2.2 Preparation of Phytase and Alkaline Phosphatase Assay Buffers -- 2.3 Other Reagent Solutions -- 3 Methods -- 3.1 Sample Extraction -- 3.2 Enzymatic Dephosphorylation of Phytic Acid by Phytase and ALP -- 3.3 Colorimetric Determination of Phosphorus -- 3.4 Linearity of the Phytic Acid Assay -- 3.5 Calculation of Total Phosphorus and Phytic Acid -- 4 Notes -- References -- Chapter 17: Phenolic Compounds and In Vitro Antioxidant Activity -- 1 Introduction -- 2 Materials -- 2.1 Free and Bound PCs Extraction -- 2.2 Folin-Ciocalteu Assay -- 2.3 DPPH Radical Scavenging Assay -- 2.4 ABTS+ Radical Scavenging Assay -- 2.5 FRAP Assay -- 3 Methods -- 3.1 Free and Bound PCs Extraction -- 3.2 Folin-Ciocalteu Assay -- 3.3 DPPH Radical Scavenging Assay. 3.4 ABTS+ Radical Scavenging Assay (High-Throughput Methodology for Microplates) -- 3.5 FRAP Assay (High-Throughput Methodology for Microplates) -- 4 Notes -- References -- Index. |
| Record Nr. | UNINA-9910838268903321 |
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Gobbetti Marco
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| New York, NY : , : Springer, , 2024 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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Biscuit, cookie and cracker production : process, production and packaging equipment / / Iain Davidson
| Biscuit, cookie and cracker production : process, production and packaging equipment / / Iain Davidson |
| Autore | Davidson Iain |
| Edizione | [Second edition.] |
| Pubbl/distr/stampa | London, United Kingdom ; ; San Diego, CA : , : Academic Press, an imprint of Elsevier, , [2019] |
| Descrizione fisica | 1 online resource : illustrations (some color) |
| Disciplina | 641.815 |
| Soggetto topico |
Baked products
Biscuits Cookies ackers |
| ISBN | 0-12-815580-9 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Record Nr. | UNINA-9910583032003321 |
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Davidson Iain
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| London, United Kingdom ; ; San Diego, CA : , : Academic Press, an imprint of Elsevier, , [2019] | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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Biscuit, cracker and cookie recipes for the food industry / / D. J. R. Manley
| Biscuit, cracker and cookie recipes for the food industry / / D. J. R. Manley |
| Autore | Manley D. J. R (Duncan J. R.), <1938-> |
| Pubbl/distr/stampa | Burlington : , : Elsevier Science, , 2001 |
| Descrizione fisica | 1 online resource (200 pages) |
| Disciplina | 641.815 |
| Collana | Woodhead Publishing Series in Food Science, Technology and Nutrition |
| Soggetto topico |
Biscuits
Cookies Snack foods |
| ISBN |
1-280-37247-8
9786610372478 1-59124-339-4 1-85573-626-8 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Front Cover; Biscuit, Cracker and Cookie Recipes for the Food Industry; Copyright Page; Table of Contents; Publishers' note; Preface; Chapter 1. Introduction; 1.1 How to use this book; 1.2 Names of biscuit products; 1.3 Dos and don'ts in recipe development; References; Chapter 2. Classification of biscuits; 2.1 Introduction; 2.2 Classification based on enrichment of the recipe; 2.3 Classification based on method of dough piece formation; Reference; Chapter 3. Dough consistency; 3.1 Introduction; 3.2 What is dough consistency and why is it important?
3.3 Why should consistencies of dough change?; 3.4 Can the dough water requirement be predicted?; Chapter 4. Baking techniques; 4.1 Introduction; 4.2 Controlling heat in an oven; 4.3 Setting temperatures for baking; Bibliography; Chapter 5. Recipes for hard doughs; 5.1 Introduction; 5.2 Pizza, crispbread and pretzel; 5.3 Cream crackers, soda crackers and water biscuits; 5.4 Puff biscuits; 5.5 Savoury or snack crackers; 5.6 Semisweet biscuits; References; Chapter 6. Recipes for short doughs; 6.1 Introduction; 6.2 Plain biscuits; 6.3 Biscuits for cream sandwiching 6.4 Biscuits for other secondary processing; 6.5 Chemicals present in the recipes of this group; 6.6 Secondary processes used for products of this group; Reference; Chapter 7. Recipes for extruded and deposited doughs; 7.1 Introduction; 7.2 Wire-cut doughs; 7.3 Bars/rout press doughs; 7.4 Coextruded products; 7.5 Deposited doughs; 7.6 Chemicals present in the recipes of this group; Reference; Chapter 8. Recipes for sponge biscuits; 8.1 Introduction; 8.2 Recipes for sponge drop biscuits; Chapter 9. Recipes for wafers; 9.1 Introduction; 9.2 Recipes for wafer batters for flat sheets 9.3 Other types of wafer; 9.4 Secondary processing; Reference; Chapter 10. Recipes for secondary processes; 10.1 Introduction; 10.2 Sweet and savoury biscuit creams; 10.3 Icing; 10.4 Jams, jellies and caramel; 10.5 Marshmallow; 10.6 Chocolate; References; Chapter 11. Recipes for dietetic biscuits; 11.1 Introduction; 11.2 Recipes based on exclusion or substitution of particular ingredients; 11.3 Recipes based on inclusion of particular ingredients; 11.4 Recipes based on reduction of fat, sugar and salt; 11.5 Labelling of dietetic biscuits; References; Useful reading; Appendix 1: Glossary of ingredient terms; Appendix 2: Conversion tables; Appendix 3: Calculations of nutritional information; Index |
| Record Nr. | UNINA-9911004846403321 |
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Manley D. J. R (Duncan J. R.), <1938->
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| Burlington : , : Elsevier Science, , 2001 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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Bread Illustrated : A Step-By-Step Guide to Achieving Bakery-Quality Results at Home
| Bread Illustrated : A Step-By-Step Guide to Achieving Bakery-Quality Results at Home |
| Autore | Kitchen America's Test |
| Pubbl/distr/stampa | 2016 |
| Descrizione fisica | 1 online resource (249 pages) |
| Disciplina | 641.815 |
| Altri autori (Persone) | KitchenAmerica's Test |
| Soggetto topico |
Nonfiction
Cooking & Food |
| Classificazione | CKB004000CKB009000CKB037000 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto | Welcome to America's Test Kitchen -- Understanding bread -- Starting from scratch -- Sandwich breads -- Mastering size and shape -- The perfect crust -- The sweeter side -- Upping your game with sponges -- Raising the bar -- Conversions and equivalents. |
| Record Nr. | UNINA-9910164942603321 |
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Kitchen America's Test
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| 2016 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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Cento ricette con il pane : proposte da Pane Carrè Mulino Bianco Barilla
| Cento ricette con il pane : proposte da Pane Carrè Mulino Bianco Barilla |
| Pubbl/distr/stampa | [Milano?, : s.n.], stampa 1983 |
| Descrizione fisica | 95 p. : ill. ; 23 cm |
| Disciplina | 641.815(PANE) |
| Soggetto topico | PANE - Ricettario |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | ita |
| Record Nr. | UNIOR-UON00146680 |
| [Milano?, : s.n.], stampa 1983 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. L'Orientale | ||
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Dalla terra al pane : tecniche e ricette di panificazione moderna / Fulvio Marino
| Dalla terra al pane : tecniche e ricette di panificazione moderna / Fulvio Marino |
| Autore | Marino, Fulvio <1986- > |
| Pubbl/distr/stampa | Milano, : Cairo, 2021 |
| Descrizione fisica | 236 p. : ill. ; 23 cm |
| Disciplina | 641.815 |
| Soggetto non controllato | Panificazione casalinga |
| ISBN | 978-88-309-0159-9 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | ita |
| Record Nr. | UNINA-9910524503603321 |
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Marino, Fulvio <1986- >
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| Milano, : Cairo, 2021 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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Great Whole Grain Breads [[electronic resource]]
| Great Whole Grain Breads [[electronic resource]] |
| Autore | Ojakangas Beatrice |
| Pubbl/distr/stampa | Minneapolis, : University of Minnesota Press, 2002 |
| Descrizione fisica | 1 online resource (369 p.) |
| Disciplina |
641.8/15
641.815 |
| Altri autori (Persone) | GaberSusan |
| Soggetto topico |
Bread
International cooking Social Sciences Recreation & Sports |
| Soggetto genere / forma | Electronic books. |
| ISBN | 0-8166-9481-8 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto | CONTENTS; ACKNOWLEDGMENTS; FOREWORD; INTRODUCTION; STIR-AND-POUR BREADS; NO-KNEAD CASSEROLE BREADS; WHOLE WHEAT BREADS; RYE BREADS; OAT BREADS; BARLEY BREADS; CORNBREADS; MULTIPLE GRAIN BREADS; BUCKWHEAT BREADS; TRITICALE BREADS; SOURDOUGH BREADS; WHOLE GRAIN COFFEE BREADS AND SWEET ROLLS; WHOLE GRAIN BREADS WITH FRUIT; WHOLE GRAIN BREADS WITH VEGETABLES; CHEESE BREADS; LITTLE BREADS; WHOLE GRAIN FLATBREADS; QUICK BREADS; BREADS THAT MAKE A MEAL; INDEX |
| Record Nr. | UNINA-9910452163503321 |
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Ojakangas Beatrice
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| Minneapolis, : University of Minnesota Press, 2002 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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