Cereals in breadmaking
Subtitle: a molecular colloidal approach
By: Ann-Charlotte Eliasson, Kåre Larsson.
Contributors: Larsson, Kåre, 1937-
Series: Food science and technology ;; 55; Food science and technology (Marcel Dekker, Inc.) ;; 55.
Publisher: M. Dekker
Published: 1993
Place of publication: New York
Language: eng
Number of pages: 376
Subjects: Bread -- Analysis.; Grain -- Analysis.; Colloids.
Notes: Includes bibliographical references and index.