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Baked Products: Science, Technology and Practice

Baked Products: Science, Technology and Practice - Hardcover

by Stanley P. Cauvain, Linda S. Young
$272.99
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Availability:In StockContributor:Stanley P. Cauvain, Linda S. YoungPublish date:12/1/2007Pages:244
Languages:EnglishPublisher:Wiley-BlackwellISBN-13:9781405127028ISBN-10:1405127023UPC:9781405127028Book Category:CookingBook Subcategory:MethodsBook Topic:BakingSize:10.00 x 7.00 x 0.56 inchesWeight:0.64Product ID:SCW2WATYR7

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.

Languages:EnglishPublisher:Wiley-BlackwellISBN-13:9781405127028ISBN-10:1405127023UPC:9781405127028Book Category:CookingBook Subcategory:MethodsBook Topic:BakingSize:10.00 x 7.00 x 0.56 inchesWeight:0.64Product ID:SCW2WATYR7

With a combined experience of 65 years in the baking industry with commercial and research companies Stan Cauvain and Linda Young are recognised international experts in the science and technology of baked products. They are now Directors and Vice Presidents of the consultancy company BakeTran, Stanley with responsibility for Research and Development and Linda for Knowledge Systemization and Training.


Publisher: Wiley-Blackwell

Contributor(s)

Stanley P. Cauvain, Linda S. Young

Authors

Stanley P. Cauvain, Linda S. Young

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