Scienza e tecnologia della panificazione
Diagrs., illus., tables. Includes bibliographies;
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| Format: | Texto biblioteca |
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Pinerolo (Italy) Chiriotti Edit.
1977
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| Subjects: | FOOD TECHNOLOGY, HUMAN NUTRITION, BREAD, SOFT WHEAT, FLOURS, WHEAT FLOUR, FOODS, INGREDIENTS, YEASTS, DOUGHS, FERMENTATION, BAKERY INDUSTRY, OVENS, NUTRITIVE VALUE, REFRIGERATION, BREADMAKING, TECHNOLOGIE ALIMENTAIRE, PAIN, TECNOLOGIA DE LOS ALIMENTOS, NUTRICION HUMANA, PAN, BLE TENDRE, FARINE, FARINE DE BLE, PRODUIT ALIMENTAIRE, INGREDIENT, LEVURE, PATE DE CUISSON, INDUSTRIE DE CUISSON, FOUR, VALEUR NUTRITIVE, PANIFICATION, TRIGO HARINERO, HARINAS, HARINA DE TRIGO, ALIMENTOS, INGREDIENTES, LEVADURA, MASA DE PANADERIA, FERMENTACION, INDUSTRIA PANADERA, ESTUFAS, VALOR NUTRITIVO, REFRIGERACION, PANIFICACION, |
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