[electronic resource]

Baked ProductsScience, Technology and Practice

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Taking a fresh approach to information on baked products, this exciting new book from industry consultants Cauvain and Young looks 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.

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Detail Information

Series Title

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Call Number

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Publisher

: .,

Collation

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Language

English

ISBN/ISSN

9781405171526

Classification

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Content Type

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Media Type

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Carrier Type

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Edition

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Subject(s)

Electronic books
COOKING 

Specific Detail Info

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Statement of Responsibility

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