Bakery products science and technology
While thousands of books on baking are in print aimed at food service operators, culinary art instruction, and consumers, relatively few professional publications exist that cover the science and technology of baking. In Bakery Products: Science and Technology, nearly 50 professionals from industry,...
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| Formato: | Libro electrónico |
| Idioma: | Inglés |
| Publicado: |
Ames, Iowa :
Blackwell
2006.
Washington, DC : [2003] |
| Edición: | 1st ed |
| Colección: | Industry & trade summary
USITC publication ; 3635 |
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| Ver en Biblioteca Universitat Ramon Llull: | https://discovery.url.edu/permalink/34CSUC_URL/1im36ta/alma991009665119406719 |
