Softcover reprint of the original 1st ed. 1993
Paperback (01 Jan 1992)
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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.
| ISBN: | 9780751400557 |
| Publisher: | Springer US |
| Imprint: | Springer |
| Pub date: | 01 Jan 1992 |
| Edition: | Softcover reprint of the original 1st ed. 1993 |
| DEWEY: | 664.752 |
| DEWEY edition: | 20 |
| Language: | English |
| Number of pages: | 408 |
| Weight: | 652g |
| Height: | 234mm |
| Width: | 156mm |
| Spine width: | 22mm |
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