Cauvain S.P., Young L.:
Baked Products

Science, Technology And Practice

Blackwell Publishing Ltd (United Kingdom), 2006
Hardback, 240 pages
Size: 261x189 mm
ISBN: 9781405127028
ISBN-10: 1405127023

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Baked Products

Taking a fresh approach to information on baked products, this book intends to look beyond the received notions of how foods from the bakery are categorised to explore the underlying themes which link the products in this commercially important area of the food industry.

Related links:

S.P. Cauvain
L. Young
Food & beverage technology
Industrial chemistry
Industrial chemistry & manufacturing technologies
Technology, engineering, agriculture, veterinary science
Blackwell Publishing Ltd

More information from Wikipedia:

S.P. Cauvain
L. Young
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