Frozen Dough and Bread Quality
Book Details
Format
Hardback or Cased Book
Book Series
Methods and Protocols in Food Science
ISBN-10
1071652052
ISBN-13
9781071652053
Publisher
Springer-Verlag New York Inc.
Imprint
Humana
Country of Manufacture
GB
Country of Publication
GB
Publication Date
Jul 5th, 2026
Print length
164 Pages
Product Classification:
Food & beverage technologyFood and beverage technology
Ksh 32,400.00
Werezi Extended Catalogue
0 in stock
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Chapters cover a wide range of topics, including frozen dough preparation, bread baking, and the quality analysis of the frozen dough and related bread.
This book details the most up-to-date methods and protocols about frozen dough and related bread. Chapters cover a wide range of topics, including frozen dough preparation, bread baking, and the quality analysis of the frozen dough and related bread. Written in the format of the Methods and Protocols in Food Science series, chapters list necessary materials and methods for readily reproducible protocols and contain notes on how to avoid and solve typical problems. Authoritative and cutting-edge, Frozen Dough and Bread Quality aims to be a valuable reference and a practical guide for researchers, professionals, and students to explore and develop frozen dough bread products with ideal quality.
Get Frozen Dough and Bread Quality by at the best price and quality guaranteed only at Werezi Africa's largest book ecommerce store. The book was published by Springer-Verlag New York Inc. and it has pages.
