Advances in Baking Technology; Hardback; Book

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Advances in Baking Technology

Hardback; Book
424 pages
Published: December 1992
Lippincott Williams and Wilkins
ISBN: 0751400556
This item non-returnable. Order may not be canceled.

Designed principally for food technologists in the baking industry, this reference work examines ingredients and progress in basic bread production, such as microwave baking, extrusion, the freezing of doughs and other baked products, and test methods.

PRODUCT CODE: 0751400556

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