Baked Products: Science, Technology and Practice

by Stanley P. Cauvain, Linda S. Young

Taking a fresh approach to information on baked products, this exciting new book from industry consultants Cauvain and Young looks beyond the received notions of how foods from the bakery are categorised to explore the underlying themes which link the products in this commercially important area of the food industry.

244 pages, Hardcover

First published January 1, 2006