01096 a2200217 4500 GCWUF 20180717051522.0 180717b xxu||||| |||| 00| 0 eng d 9781119967156 MAIN ENG MAIN Hui, Y. H. Bakery Products Science and Technology 2nd Wiley-Blackwell, Include Index 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. Baked products Baking Technology ddc BK 6589 6589 0 0 ddc 0 0 NFIC MAIN MAIN GEN 2018-06-25 2 29838.64 0 664.752 HUI B0045973 2018-06-25 00:00:00 37298.30 2018-06-25 BK