Methods for the characterization of wheat flour and wheat flour dough in the context of frozen processing.

By:

Huen, Julien

Material type: Text

TextSeries: Schriftenreihe der Professur für Molekulare LebensmitteltechnologiePublisher: Göttingen : Cuvillier Verlag, 2018Copyright date: ©2018Edition: 1st edDescription: 1 online resource (107 pages)Content type:

text

Media type:

computer

Carrier type:

online resource

ISBN:

9783736989153

Subject(s):

Baking

Genre/Form:

Electronic books.

Additional physical formats: Print version:: Methods for the characterization of wheat flour and wheat flour dough in the context of frozen processingDDC classification:

641.815

LOC classification:

TX763 .H846 2018

Online resources:

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Electronic reproduction. Ann Arbor, Michigan : ProQuest Ebook Central, 2024. Available via World Wide Web. Access may be limited to ProQuest Ebook Central affiliated libraries.

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