Breadmaking: Improving Quality - Woodhead Publishing Series in Food Science, Technology and Nutrition - S.P. Cauvain - Books - Elsevier Science & Technology - 9780081025192 - November 26, 2020
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S.P. Cauvain
Breadmaking: Improving Quality - Woodhead Publishing Series in Food Science, Technology and Nutrition 3rd edition

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766 pages

Media Books     Paperback Book   (Book with soft cover and glued back)
Released November 26, 2020
ISBN13 9780081025192
Publishers Elsevier Science & Technology
Pages 766
Dimensions 150 × 220 × 10 mm   ·   1.01 kg
Language English  
Editor Cauvain, Stanley P. (Visiting Professor, International Institute for Agri-Food Security, Curtin University, UK)

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