Bakery products science and technology /
Baking is a process that has been practiced for centuries, and bakery products range in complexity from the simple ingredients of a plain pastry to the numerous components of a cake. While currently there are many books available aimed at food service operators, culinary art instruction and consumer...
| Other Authors: | , |
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| Format: | eBook |
| Language: | English |
| Published: |
Chichester, West Sussex, UK :
John Wiley & Sons Inc.,
2014.
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| Edition: | Second edition. |
| Subjects: | |
| Online Access: | Full Text via HEAL-Link |
| Summary: | Baking is a process that has been practiced for centuries, and bakery products range in complexity from the simple ingredients of a plain pastry to the numerous components of a cake. While currently there are many books available aimed at food service operators, culinary art instruction and consumers, relatively few professional publications exist that cover the science and technology of baking. In this book, professionals from industry, government and academia contribute their perspectives on the state of industrial baking today. The second edition of this successful and comprehensiv. |
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| Physical Description: | 1 online resource. |
| Bibliography: | Includes bibliographical references and index. |
| ISBN: | 9781118791936 1118791932 9781118792070 1118792076 9781118792001 1118792009 |
| DOI: | 10.1002/9781118792001 |
