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Baked products: science, technology and practice

By: Cauvain, Stanley P | Young, Linda SPublication details: Oxford: Blackwell, 2006Description: 228pISBN: 9781405127028Subject(s): Cookery and bakery | Bakery products | Baking techniques | Ingredients | Food processing | Heat transfer | Product developmentLOC classification: TX763Online resources: click here
List(s) this item appears in: Loughry BSc Level 5 Sustainable Food Manufacture | Loughry BSc Bridging Studies - Sustainable Food Manufacture
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