Baked products: science, technology and practice
Cauvain, Stanley P. Young, Linda S.
Baked products: science, technology and practice - Oxford: Blackwell, 2006 - 228p.
9781405127028
Cookery and bakery
Bakery products
Baking techniques
Ingredients
Food processing
Heat transfer
Product development
TX763
Baked products: science, technology and practice - Oxford: Blackwell, 2006 - 228p.
9781405127028
Cookery and bakery
Bakery products
Baking techniques
Ingredients
Food processing
Heat transfer
Product development
TX763