02308nam 22006014a 450 991014457960332120200520144314.01-281-31775-697866113177510-470-27755-60-470-27632-0(CKB)1000000000377077(EBL)362019(SSID)ssj0000353875(PQKBManifestationID)11251607(PQKBTitleCode)TC0000353875(PQKBWorkID)10288674(PQKB)10063260(MiAaPQ)EBC362019ocm53901626(OCoLC)184983195(EXLCZ)99100000000037707720050910d2006 uy 0engur|n|---|||||txtccrBakery products science and technology /editor, Y.H. Hui ; associate editors, Harold Corke ... [et al.]1st ed.Ames, Iowa Blackwell20061 online resource (589 p.)Industry & trade summaryUSITC publication ;3635Description based upon print version of record.0-8138-0187-7 Includes bibliographical references and index.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, government, and academia contribute their perspectives on the state of baking today. The latest scientific developments, technological processes, and engineering principles are described as they relate to the essentials of baking. Coverage is extensive and includes:rBakingBaked productsBaking.Baked products.664/.752Hui Y. H(Yiu H.)858835Corke Harold881308United States International Trade Commission.Office of Industries.MiAaPQMiAaPQMiAaPQBOOK9910144579603321Bakery products4291719UNINA