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Book Chapter

Bread: The Product

  • Cauvain S
Springer International Publishing, (2015), 1-22
DOI: 10.1007/978-3-319-14687-4_1
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Abstract

The nature and quality characteristics of bread and fermented products are discussed across a range of bread types. The importance of the physical characteristics of bread products in terms of size, shape, colour, crumb structure and textural characteristics are...

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APA

Cauvain, S. (2015). Bread: The Product. In Technology of Breadmaking (pp. 1–22). Springer International Publishing. https://doi.org/10.1007/978-3-319-14687-4_1

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