02533nam 22006494a 450 99620015360331620180731044512.01-281-31775-697866113177510-470-27755-60-470-27632-0(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[electronic resource] science and technology /editor, Y.H. Hui ; associate editors, Harold Corke ... [et al.]1st ed.Ames, Iowa Blackwell2006Washington, DC :Office of Industries, U.S. International Trade Commission,[2003]1 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 productsStatistics.lcgftBaking.Baked products.664.752664/.752Payne Warren1380553Hui Y. H(Yiu H.)858835Corke Harold881308United States International Trade Commission.Office of Industries.MiAaPQMiAaPQMiAaPQBOOK996200153603316Bakery products3422157UNISA