Baked products [electronic resource] : science, technology and practice / Stanley P. Cauvain and Linda S. Young.
By: Cauvain, Stanley P [author.]
.
Contributor(s): Young, Linda S [author.].
Publisher: Oxford : Blackwell, 2006Description: xii, 228 p. : ill.ISBN: 9781405171526 (e-book).Subject(s): Baked products | Technology | Industrial chemistry & manufacturing technologies | Food & beverage technology | Other technologies & applied sciences | Cookery / food & drink etc | Baking, bread & cakesGenre/Form: Electronic books.Online resources: View this item online Also available in printed form ISBN 9781405127028Summary: The authors provide and discuss scientific, technical and practical information on baked products. Rather than using the 'classic' definitions of baked product groups, they concentrate on the underlying themes, which link these groups together. It is useful for all bakery professionals.
| Item type | Current library | Call number | Status | Notes | Date due | Barcode | |
|---|---|---|---|---|---|---|---|
e-book
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Digital Library Digital Library Browns ebook | 664.752 EBOOK (Browse shelf(Opens below)) | Not for loan | Use your City Account login details. | 3230345023 |
Includes bibliographical references (p. 219-225) and index.
The authors provide and discuss scientific, technical and practical information on baked products. Rather than using the 'classic' definitions of baked product groups, they concentrate on the underlying themes, which link these groups together. It is useful for all bakery professionals.
Also available in printed form ISBN 9781405127028
Electronic reproduction. Askews and Holts. Mode of access: World Wide Web.
