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.

Author: B. S. Kamel and C. E. Stauffer
Publisher: Springer
Published: 01/01/1992
Pages: 408
Format: Paperback
Weight: 1.31lbs
Size: 9.21h x 6.14w x 0.87d
ISBN: 9780751400557

Payment by weight through FEDEX or DHL