Baked Products Science Technology and Practice

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Bookmark and Share Author(s): Stanley P. Cauvain
Publisher: Wiley-Blackwell
Date: 2006-11-27
Format: pdf
Language: English
ISBN10: 1405127023
Pages: 240
ISBN13: 9781405127028

Product Description: Taking a fresh approach to information on baked products, this exciting new book from industry consultants Cauvain and Young looks beyond the received notions of how foods from the bakery are categorised to explore the underlying themes which link the products in this commercially important area of the food industry

Baked Products Science, Technology and Practice.rar 4.792 MB
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