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|a Fabricación de pan /
|c editores, Stanley P. Cauvain y Linda S. Young ; traducción de Juan Antonio Ordóñez Pereda, Leonides Fernández Álvarez, Gonzalo García de Fernando Minguillón.
|
| 260 |
|
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|a Zaragoza :
|b Editorial Acribia,
|c 2007.
|
| 300 |
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|a 442 páginas.
|
| 500 |
|
|
|a Incluye índice
|
| 505 |
0 |
|
|a Pan: el producto -- Procesos de panificación -- Ingredientes funcionales -- Amasado y procesado de la masa -- Fermentación, horneado y enfriamiento -- Fermentación controlada y congelacion de la masa -- Aplicación de bases de datos de conocimientos -- Panificación en el mundo -- Productos fermentados especiales -- Alteración y envejecimiento del pan -- Fundamentos de la formación de la masa -- La molienda -- Otros cereales en panificación.
|
| 534 |
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|
|p Título original:
|t Technology of breadmarking
|
| 650 |
1 |
7 |
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|2 Armarc
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| 700 |
1 |
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|a Cauvain, Stanley P.
|e editor
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| 700 |
1 |
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|a Young, Linda S.
|e editor
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| 700 |
1 |
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|a Ordoñez Perea, Juan Antonio,
|e traductor
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| 700 |
1 |
|
|a Fernández Álvarez, Leonides
|e traductor
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| 700 |
1 |
|
|a García de Fernando Minguillón, Gonzalo,
|e traductor
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