Breadmaking: Improving Quality

Language: English

Published by Elsevier Science, 2020

008102519X / 9780081025192

Series: Book 270 of 301 - Woodhead Publishing Series in Food Science, Technology and Nutrition

  • Softcover
  • New
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Seller: moluna, Greven, Germanymoluna

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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 sc.

Seller Inventory # 339779737

Title
Breadmaking: Improving Quality
Publisher
Elsevier Science
Publication year
2020
Condition
New
Binding
Soft cover
Language
English
ISBN 10
008102519X
ISBN 13
9780081025192
Edition
3rd Edition
Series
Book 270 of 301: Woodhead Publishing Series in Food Science, Technology and Nutrition

moluna

Greven, Germany

5-star seller

AbeBooks seller since July 9, 2020

Shipping rates from Germany to U.S.A.

Item26 to 60 business days26 to 60 business days
First itemUS$ 55.72US$ 55.72
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Moluna GmbH

Engberdingdamm 27
Greven, Germany 48268