Baked Products: Science, Technology and Practice

Baked Products: Science, Technology and Practice
Автор
 
Год
 
Страниц
 
240
ISBN
 
1405127023
Издатель
 
Wiley-Blackwell
Категория
 
Разное
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Описание:

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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