Bakery products : science and technology /

While thousands of books on baking are in print aimed at food service operators, culinary art instruction, and consumers, relatively few professional publications exist that cover the science and technology of baking. In "Bakery Products: Science and Technology", nearly 50 professionals fr...

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Bibliographic Details

Other Authors:	Hui, Y. H. (Yiu H.), Corke, Harold
Format:	eBook
Language:	English
Language Notes:	English.
Published:	Ames, Iowa : Blackwell, 2006.
Edition:	1st ed.
Subjects:	Baking. Baked products. Electronic books.
Online Access:	Connect to the full text of this electronic book