Amvik eBook Solutions

The author's aim in writing this book is to integrate currently available knowledge concerning the basic scientific and technological aspects of breadmaking pro

Not another book on breadmaking! A forgiveable reaction given the length of time over which bread has been made and the number of texts which have been written

This reference text describes the breadmaking process at the molecular level, based on surface and colloidal science and introducing colloidal science with a mi

Handbook of Dough Fermentations describes the preparation of ferments and utilization of starters in the commercial baking and food industries and offers in-dep