Baked Products: Science, Technology and PracticeISBN: 978-1-4051-2702-8
Hardcover
244 pages
November 2006, Wiley-Blackwell
This is a Print-on-Demand title. It will be printed specifically to fill your order. Please allow an additional 10-15 days delivery time. The book is not returnable.
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"Taking a fresh new approach to information on baked products this
exciting new book looks beyond the perceived notions of how foods
from the bakery are categorised to explore the underlying themes
that link the products. This book is a valuable practical resource
for all food scientists and food technologists within bakery
companies, ingredient suppliers and general food research
companies." Food Engineering and Ingredients, June
2007<!--end-->
"Baked Products: Science, Technology and Practice is a valuable
practical resource for all food scientists and food technologists
within bakery companies, ingredient suppliers and general food
companies. The book will be an important addition for librarian and
research establishments." Beverage & Food World, September
2007
“Provide[s] a more detailed understanding to underpin the development of new processes and products. Few can be more qualified to do this than Stan Cauvain and Linda Young. Together they have over 65 years’ experience in the industry with a formidable record of publications on baking technology.” Food Science and Technology