Baked Products Details
Taking a fresh new approach to information on baked products this
exciting new book looks beyond the perceived notions of how foods from
the bakery are categorised to explore the underlying themes that link
the products. This book is a valuable practical resource for all food
scientists and food technologists within bakery companies, ingredient
suppliers and general food research companies." Food Engineering and Ingredients, June 2007
"Baked
Products: Science, Technology and Practice is a valuable practical
resource for all food scientists and food technologists within bakery
companies, ingredient suppliers and general food companies. The book
will be an important addition for librarian and research
establishments." Beverage & Food World, September 2007“Provide[s] a more detailed understanding to underpin the development of new processes and products. Few can be more qualified to do this than Stan Cauvain and Linda Young. Together they have over 65 years’ experience in the industry with a formidable record of publications on baking technology.” Food Science and Technology
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