Advances in Baking Technology

B. S. Kamel And C. E. Stauffer

ISBN 10: 0751400556 / ISBN 13: 9780751400557

Published by Springer, Springer, 1992

About this Item

Druck auf Anfrage Neuware - Printed after ordering - Written by an international team of authors from the industrial and academic sectors, this book reviews recent advances in the baking industry, with particular emphasis on developments in ingredients and processes. Directed principally at food technologists in the baking industry, it is designed to assist in the search for new products and the more efficient manufacture of existing products. It will also serve as an essential source of reference for the industry's ingredient suppliers and equipment manufacturers, and for those working in academic and research institutions.

Seller Inventory # 9780751400557

Bibliographic Details

• Title: Advances in Baking Technology
• Publisher: Springer, Springer
• Publication Date: 1992
• Language: English
• ISBN 10: 0751400556
• ISBN 13: 9780751400557
• Binding: Taschenbuch
• Condition: Neu
• Dimensions: 235W x 155H x 24D millimeters 235 millimeters width by 155 millimeters height by 24 millimeters depth
• Weight: 645 grams

About this title

Synopsis

Written by an international team of authors from the industrial and academic sectors, this book reviews recent advances in the baking industry, with particular emphasis on developments in ingredients and processes. Directed principally at food technologists in the baking industry, it is designed to assist in the search for new products and the more efficient manufacture of existing products. It will also serve as an essential source of reference for the industry's ingredient suppliers and equipment manufacturers, and for those working in academic and research institutions.