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Frozen Dough and Bread Quality

Language EnglishEnglish
Book Hardback
Book Frozen Dough and Bread Quality Guoqiang Zhang
Libristo code: 50209892
Publishers Springer, Berlin, May 2026
This book details the most up-to-date methods and protocols about frozen dough and related bread. Ch... Full description
? points 487 b
199.91 €
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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.

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About the book

Full name Frozen Dough and Bread Quality
Author Guoqiang Zhang, Jinying Guo
Language English
Binding Book - Hardback
Date of issue 2026
Number of pages 150
EAN 9781071652053
Libristo code 50209892
Publishers Springer, Berlin
Weight 469
Dimensions 178 x 254

Categories

Technology, Engineering, Agriculture > Industrial chemistry & manufacturing technologies > Industrial chemistry & chemical engineering > Food & beverage technology
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