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008 951003s1996 nyua b 001 0 eng d
010 _a 95044918
011 _aBIB MATCHES WORLDCAT
020 _a0412081113
_qalk. paper
020 _a9780412081118
_qalk. paper
035 _a(ATU)b10217290
035 _a(DLC) 95044918
035 _a(OCoLC)33277542
040 _aDLC
_beng
_erda
_dATU
050 0 0 _aTX769.
_bQ27 1996
082 0 _a641.815
100 1 _aQarooni, Jalal,
_eauthor.
_91020239
245 1 0 _aFlat bread technology /
_cJalal Qarooni.
264 1 _aNew York :
_bChapman & Hall,
_c[1996]
264 4 _c©1996
300 _axiv, 206 pages :
_billustrations ;
_c24 cm
336 _atext
_btxt
_2rdacontent
337 _aunmediated
_bn
_2rdamedia
338 _avolume
_bnc
_2rdacarrier
504 _aIncludes bibliographical references and index.
505 0 0 _tDedication --
_tPreface --
_gCh. 1.
_tCereal Grains in Flat Bread Production --
_gCh. 2.
_tCereal Milling and Flour Production for Flat Breads --
_gCh. 3.
_tProperties and Functions of Sourdough and Noncereal Ingredients in Flat Bread Production --
_gCh. 4.
_tFlat Breads --
_gCh. 5.
_tDouble-Layered Flat Breads --
_gCh. 6.
_tQuality of Flat Breads --
_tAppendix I: Formulation and Processing Steps of Selected Flat Breads --
_tAppendix II: Conversion of Common Units to International System of Units (SI) --
_tAppendix IIIA: Suppliers of Leavening Agents in the United States and Canada --
_tAppendix IIIB: Suppliers of Dough Strengtheners and Crumb Softeners in the United States and Canada --
_tAppendix IIIC: Suppliers of Gums, Thickeners, and Stabilizers in the United States and Canada --
_tAppendix IIID: Suppliers of Oxidizing Agents in the United States and Canada --
_tAppendix IIIE: Suppliers of Reducing Agents in the United States and Canada --
_tAppendix IIIF: Suppliers of Enzymes in the United States and Canada --
_tAppendix IIIG: Suppliers of Mold Inhibitors in the United States and Canada --
_tAppendix IIIH: Suppliers of Acidulants in the United States and Canada --
_tAppendix IV: Suppliers of Makeup Equipment and Ovens for Pita (Arabic), Pizza and Tortilla Production Lines in the United States and Canada --
_tAppendix V: Suppliers' Addresses, Phone and Fax Numbers.
588 _aMachine converted from AACR2 source record.
650 0 _aBread
_9314791
650 0 _aInternational cooking
_9316074
907 _a.b10217290
_b03-10-17
_c27-10-15
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