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Bakery food manufacture and quality: water control and effects [1ed.]0632053275, 9780632053278

Author : Stanley P. Cauvain, Linda S. Young
Description:Describes the role and control of water in the formation of cake batters, bread, pastry, and biscuit doughs; in their subsequent processing; and in the baked product. DLC: Baked products.
Categories: Technology Food Manufacturing
Year :2000
Publisher : Wiley-Blackwell
Language : English
N° Of Pages : 221
File Info : pdf 13 Mb

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