Advances in Baking Technology
ISBN-10:
0751400556
ISBN-13:
9780751400557
Author(s): STAUFFER, B. S. KAMEL AND C. E.
Edition: First Edition
Description:
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.
Best prices to buy, sell, or rent ISBN 9780751400557
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