The relationship between grain morphology and chemistry and the practical realities of milling, flour yield, dough properties and baking behaviour, are stressed and explained. The quality requirements of flours intended for bread-baking, noodle-making and for other industrial purposes are listed and discussed.
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语言 英语 ● 格式 EPUB ● 网页 299 ● ISBN 9780643102873 ● 出版者 CSIRO PUBLISHING ● 发布时间 1989 ● 下载 6 时 ● 货币 EUR ● ID 2798317 ● 复制保护 Adobe DRM
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