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Frozen Dough and Bread Quality - Methods and Protocols in Food Science
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Frozen Dough and Bread Quality - Methods and Protocols in Food Science
Chapters cover a wide range of topics, including frozen dough preparation, bread baking, and the quality analysis of the frozen dough and related bread.
| Medios de comunicación | Libros Hardcover Book (Libro con lomo y cubierta duros) |
| Pendiente de lanzamiento | 5 de julio de 2026 |
| ISBN13 | 9781071652053 |
| Editores | Springer-Verlag New York Inc. |
| Páginas | 164 |
| Dimensiones | 150 × 220 × 20 mm · 363 g (Peso (estimado)) |
| Editor | Guo, Jinying |
| Editor | Zhang, Guoqiang |
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