Written by an international team of authors from the industrial and academic sectors, this book reviews recent advances in the baking industry, with particular emphasis on developments in ingredients and processes. Directed principally at food technologists in the baking industry, it is designed to assist in the search for new products and the more efficient manufacture of existing products. It will also serve as an essential source of reference for the industry's ingredient suppliers and equipment manufacturers, and for those working in academic and research institutions.

Advances in Baking Technology

Cookbooks, Food & Wine

STAUFFER, B. S. KAMEL AND C. E.

Baking

Springer

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Books by STAUFFER, B. S. KAMEL AND C. E.

See the best price to sell, buy, or rent books by STAUFFER, B. S. KAMEL AND C. E.. BookScouter helps to compare book prices from 25+ online bookstores and 30+ buyback vendors with a single search.

Advances in Baking Technology