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[null,"1.","Record Nr.",null,"UNINA9910144579603321"]
[null,null,"Titolo",null,"Bakery products : science and technology / / editor, Y.H. Hui ; associate editors, Harold Corke ... [et al.]"]
[null,null,"Pubbl/distr/stampa",null,"Ames, Iowa, : Blackwell, 2006"]
[null,null,"ISBN",null,"1-281-31775-6"]
[{"$nulls":4},"9786611317751"]
[{"$nulls":4},"0-470-27755-6"]
[{"$nulls":4},"0-470-27632-0"]
[null,null,"Edizione",null,"[1st ed.]"]
[null,null,"Descrizione fisica",null,"1 online resource (589 p.)"]
[null,null,"Collana",null,"Industry & trade summary"]
[{"$nulls":4},"USITC publication ; ; 3635"]
[null,null,"Disciplina",null,"664/.752"]
[null,null,"Soggetti",null,"Baking"]
[{"$nulls":4},"Baked products"]
[null,null,"Lingua di pubblicazione",null,"Inglese"]
[null,null,"Formato",null,"Materiale a stampa"]
[null,null,null,"Livello bibliografico","Monografia"]
[null,null,null,"Note generali","Description based upon print version of record."]
[null,null,null,"Nota di bibliografia","Includes bibliographical references and index."]
[null,null,null,"Sommario/riassunto","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:r"]