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  • Academic Resource Center Mahasarakham University

Breadmaking

Discusses dough development and bread ingredients, with new chapters on flour lipids and improving the nutrition and dietary quality of breads Comprehensively updated and revised coverage, outlines the latest developments in breadmaking science and practice Covers topics such as wheat chemistry, wheat starch structure, grain quality assessment, milling, and wheat breeding

ใส่ตะกร้า
  • ISBN9780081025192
  • ประเภท E-Book
  • ผู้แต่ง Stanley Cauvain
  • สำนักพิมพ์ Woodhead Publishing
  • ครั้งที่พิมพ์ 3
  • ปีที่พิมพ์2020
  • ภาษาภาษาอังกฤษ
  • หมวดหมู่โภชนาการ
: ข้อมูลหนังสือ

Discusses dough development and bread ingredients, with new chapters on flour lipids and improving the nutrition and dietary quality of breads Comprehensively updated and revised coverage, outlines the latest developments in breadmaking science and practice Covers topics such as wheat chemistry, wheat starch structure, grain quality assessment, milling, and wheat breeding