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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.
606 .. $3 11933895 $a Pain $2 rameau
606 .. $3 11955395 $a Cuisson à la vapeur $2 rameau
700 .| $3 16894225 $a Huang $b Sidi $4 070
701 .| $3 16894615 $a Miskelly $b Diane $4 070
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

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