Baking problems solved /

When things go wrong in the bakery, the pressures of production do not allow time for research into the solution. Solving these baking problems has always been the province of 'experts'. However, with a methodical approach, keen observation and a suitable reference book then the answers to...

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Bibliographic Details

Main Author:	Cauvain, Stanley P. (Author)
Corporate Author:	ScienceDirect (Online service)
Format:	eBook
Language:	English
Published:	Duxford, United Kingdom : Woodhead Publishing is an imprint of Elsevier, 2017.
Edition:	Second edition.
Series:	Woodhead Publishing in food science, technology, and nutrition.
Subjects:	Baking. Cuisson au four. Baking Electronic books.
Online Access:	Connect to the full text of this electronic book