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Advances in Baking Technology Stauffer, B. S. Kamel and C. E. Softcover reprint of the original 1st ed. 1993 edition
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Advances in Baking Technology
Stauffer, B. S. Kamel and C. E.
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.
424 pages, 66 black & white illustrations, biography
| Medios de comunicación | Libros Paperback Book (Libro con tapa blanda y lomo encolado) |
| Publicado | 1992 |
| ISBN13 | 9780751400557 |
| Editores | Chapman and Hall |
| Páginas | 408 |
| Dimensiones | 155 × 235 × 22 mm · 594 g |
| Lengua | Inglés |
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