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0 (hodnocen0 x )
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EB
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ONLINE
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2nd ed.
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Philadelphia, Pa : Woodhead Pub., 2012
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1 online resource (xxviii, 802 p.) : ill
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 Plný text PDF
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* Návod pro vzdálený přístup
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ISBN 9780857095695 (electronic bk.)
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ISBN 9780857090607
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Woodhead Publishing series in food science, technology and nutrition, ISSN 2042-8049 ; no. 229
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Includes bibliographical references and index
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pt. 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.
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Electronic reproduction. Ann Arbor, MI : ProQuest, 2015. Available via World Wide Web. Access may be limited to ProQuest affiliated libraries
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001769479
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full
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(Au-PeEL)EBL1584629
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(CaONFJC)MIL550203
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(CaPaEBR)ebr10641429
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(MiAaPQ)EBC1584629
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(OCoLC)867318123
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Dotazy a připomínky