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Bakery Products Science and Technology

By: Publication details: Wiley-Blackwell,Edition: 2ndISBN:
  • 9781119967156
Subject(s): 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.
List(s) this item appears in: Food Science and Technology
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Item type Current library Collection Call number Status Barcode
Books Books LRC General Stacks Non-fiction 664.752 HUI (Browse shelf(Opens below)) Available B0045973
Total holds: 0

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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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