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Advances in Baking Technology Stauffer, B. S. Kamel and C. E. Softcover reprint of the original 1st ed. 1993 edition
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
| 介质类型 | 图书 Paperback Book (平装胶订图书) |
| 已发行 | 1992 |
| ISBN13 | 9780751400557 |
| 出版商 | Chapman and Hall |
| 页数 | 408 |
| 商品尺寸 | 155 × 235 × 22 mm · 594 g |
| 语言 | 英语 |
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