000			01096 a2200217 4500
003			GCWUF
005			20180717051522.0
008			180717b xxu||||| |||| 00| 0 eng d
020			_a9781119967156
040			_aMAIN _bENG _cMAIN
100			_aHui, Y. H.
245			_aBakery Products Science and Technology
250			_a2nd
260			_bWiley-Blackwell,
500			_aInclude Index
520			_aBaking 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.
650			_aBaked products
650			_aBaking
650			_aTechnology
942			_2ddc _cBK
999			_c6589 _d6589