TY  - BOOK
AU  - Qarooni,Jalal
TI  - Flat bread technology
SN  - 0412081113
AV  - TX769. Q27 1996
U1  - 641.815 
PY  - 1996///]
CY  - New York
PB  - Chapman & Hall
KW  - Bread
KW  - International cooking
N1  - Includes bibliographical references and index; Dedication --; Preface --; Ch. 1; Cereal Grains in Flat Bread Production --; Ch. 2; Cereal Milling and Flour Production for Flat Breads --; Ch. 3; Properties and Functions of Sourdough and Noncereal Ingredients in Flat Bread Production --; Ch. 4; Flat Breads --; Ch. 5; Double-Layered Flat Breads --; Ch. 6; Quality of Flat Breads --; Appendix I: Formulation and Processing Steps of Selected Flat Breads --; Appendix II: Conversion of Common Units to International System of Units (SI) --; Appendix IIIA: Suppliers of Leavening Agents in the United States and Canada --; Appendix IIIB: Suppliers of Dough Strengtheners and Crumb Softeners in the United States and Canada --; Appendix IIIC: Suppliers of Gums, Thickeners, and Stabilizers in the United States and Canada --; Appendix IIID: Suppliers of Oxidizing Agents in the United States and Canada --; Appendix IIIE: Suppliers of Reducing Agents in the United States and Canada --; Appendix IIIF: Suppliers of Enzymes in the United States and Canada --; Appendix IIIG: Suppliers of Mold Inhibitors in the United States and Canada --; Appendix IIIH: Suppliers of Acidulants in the United States and Canada --; Appendix IV: Suppliers of Makeup Equipment and Ovens for Pita (Arabic), Pizza and Tortilla Production Lines in the United States and Canada --; Appendix V: Suppliers' Addresses, Phone and Fax Numbers
ER  -