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Advances in Baking Technology

Language EnglishEnglish
Book Paperback
Book Advances in Baking Technology B. S. KAMEL AND C. E. STAUFFER
Libristo code: 05338226
Publishers Chapman and Hall, January 1992
Designed principally for food technologists in the baking industry, this reference work examines ing... Full description
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Designed principally for food technologists in the baking industry, this reference work examines ingredients and progress in basic bread production, such as microwave baking, extrusion, the freezing of doughs and other baked products, and test methods.

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About the book

Full name Advances in Baking Technology
Author B. S. KAMEL AND C. E. STAUFFER
Language English
Binding Book - Paperback
Date of issue 1992
Number of pages 408
EAN 9780751400557
ISBN 0751400556
Libristo code 05338226
Publishers Chapman and Hall
Weight 652
Dimensions 155 x 235 x 24

Categories

Medicine & Nursing > Medicine: general issues > Public health & preventive medicine > Personal & public health > Dietetics & nutrition
Technology, Engineering, Agriculture > Industrial chemistry & manufacturing technologies > Industrial chemistry & chemical engineering > Food & beverage technology
Technology, Engineering, Agriculture > Other technologies & applied sciences > Other vocational technologies & trades > Hotel & catering trades
Lifestyle, Hobbies & Leisure > Cookery / food & drink etc > Cookery dishes & courses > Baking, bread & cakes
Technology, Engineering, Agriculture > Technology: general issues > Engineering: general
Technology, Engineering, Agriculture > Mechanical engineering & materials > Engineering skills & trades
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