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" Breadmaking "
edited by Stanley P. Cauvain.
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BL
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| Record Number
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679922
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| Doc. No
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b502111
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| Title & Author
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Breadmaking : improving quality /\ edited by Stanley P. Cauvain.
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| Edition Statement
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2nd ed.
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| Publication Statement
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Philadelphia, Pa :: Woodhead Pub.,, 2012.
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| Series Statement
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Woodhead Publishing series in food science, technology and nutrition,; no. 229.
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| Page. NO
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xxviii, 802 p. :: ill.
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| ISBN
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9780857090607
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9780857095695 (e-book)
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| Bibliographies/Indexes
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Includes bibliographical references and index.
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| Contents
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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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| Subject
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Baking.
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Bread industry.
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| Subject
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Bread.
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| LC Classification
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TX769.B74 2012eb
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| Added Entry
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Cauvain, Stanley P.
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| Added Entry
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ebrary, Inc.
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