Notice bibliographique
- Notice
000 nam 22 3 450
001 FRBNF451055070000007
010 .. $a 9780081007150
035 .. $a OCoLC957130273
100 .. $a 20160825d2016 m y0frey50 ba
101 0. $a eng
102 .. $a US
105 .. $a ||||z 00|||
106 .. $a s $a r
135 .. $a dru||||||||||
181 .0 $6 01 $a i $b xxxe
181 .. $6 02 $c txt $2 rdacontent
182 .0 $6 01 $a b
182 .. $6 02 $c c $2 rdamedia
200 1. $a Steamed breads $b Texte électronique $e ingredients, processing and quality $f Sidi Huang, Diane Miskelly
210 .. $a Duxford, United Kingdom $c Woodhead Publishing is an imprint of Elsevier $d 2016
215 .. $a 1 online resource
225 1. $a Woodhead Publishing series in food science, technology and nutrition
300 .. $a Includes index.
330 .. $a Steamed Breads: Ingredients, Processing, and Quality provides an overview of all aspects
of steamed bread and steamed bun technology. A valuable resource for those interested
in the practical, technical, scientific, and historical aspects of the subject. Topics
that are covered include classification of the different types of steamed bread, flour
quality requirements, ingredients, traditional and modern production methods, bread
faults and solutions, storage, food safety, nutrition, and future trends. Steamed
bread and filled steamed buns or mantou are the staple food in the wheat growing areas
of China. Around 50% of all flour consumed in China is used to produce steamed breads.
They have recently spread to other Asian countries and are now eaten around the world.
The current state of relevant research knowledge about steamed bread in Asia and throughout
the world is described. The first comprehensive reference on the topic, Steamed Breads
provides a complete overview of this important wheat-based Asian food of value to
cereal scientists and researchers, wheat marketers and breeders, and Asian food and
steamed bread manufacturers.
801 .3 $a US $b OCoLC $c 20160825 $c 20170123 $h 957130273 $2 marc21
930 .. $5 FR-759999999:45105507001001 $a ACQNUM-1913 $b 759999999 $c Document numérisé $d N
