An edition of Technology of Breadmaking

Technology of Breadmaking

1 edition

by and

Cover of: Technology of Breadmaking by Stanley P. Cauvain, Linda S. Young
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Last edited by MARC Bot
January 24, 2026 | History
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An edition of Technology of Breadmaking

Technology of Breadmaking

1 edition

by and

This edition doesn't have a description yet. Can you add one?

Publish Date
Publisher
Springer
Language
English
Pages
354

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Subjects

Food & beverage technology Science/Mathematics Technology Technology & Industrial Arts Courses & Dishes - Bread Food Science Cooking-Courses & Dishes - Bread Technology / Food Industry & Science bread bread making dough
Edition Availability
Cover of: Technology of Breadmaking
Technology of Breadmaking
August 31, 1998, Springer
Hardcover in English - 1 edition

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Book Details

First Sentence

"Bread in its many forms is one of the most staple foods consumed by humanity."

The Physical Object

Format
Hardcover
Number of pages
354
Dimensions
9 x 6 x 1 inches
Weight
1.6 pounds

Edition Identifiers

Open Library
OL9659698M
ISBN 10
083421685X
ISBN 13
9780834216853
OCLC/WorldCat
51767223
Goodreads
1887688

Work Identifiers

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Download catalog record: RDF / JSON / OPDS | Wikipedia citation