Introduction to breadmaking

Breadmaking: Improving quality, Second Edition

Volumn , Issue , 2012, Pages 1-8

  Cauvain, Stanley P ^a  

^a BakeTran   (United Kingdom)

Author keywords

Food safety; Nutrition; Processing; Quality

Indexed keywords

EID: 84902217959     PISSN: None     EISSN: None     Source Type: Book    
DOI: 10.1533/9780857095695.1     Document Type: Chapter

References (4)

1. Cauvain S.P., Young L.S. Fabricacion de Pan 2002, E.S.A, Zaragoza, Spain.
2. Cauvain S.P., Young L.S. The Chorleywood Bread Process 2006, Woodhead Publishing, Cambridge, UK.
3. Cauvain S.P., Young L.S. Technology of Breadmaking 2007, Springer Science & Business Media, LLC, NY. 2nd.
4. Cauvain S.P., Young L.S. The ICC Handbook of Cereals, Flour, Dough and Product Testing: Methods and Applications 2009, DEStech Publications, Inc, Lancaster, PA.