Advances in Baking Technology - Stauffer, B. S. Kamel and C. E. - Books - Chapman and Hall - 9780751400557 - 1992
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Advances in Baking Technology Softcover reprint of the original 1st ed. 1993 edition

Stauffer, B. S. Kamel and C. E.

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Advances in Baking Technology Softcover reprint of the original 1st ed. 1993 edition

Designed principally for food technologists in the baking industry, this reference work examines ingredients and progress in basic bread production, such as microwave baking, extrusion, the freezing of doughs and other baked products, and test methods.

424 pages, 66 black & white illustrations, biography

Media Books     Paperback Book   (Book with soft cover and glued back)
Released 1992
ISBN13 9780751400557
Publishers Chapman and Hall
Pages 408
Dimensions 155 × 235 × 22 mm   ·   594 g
Language English  

See all of Stauffer, B. S. Kamel and C. E. ( e.g. Paperback Book )