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Baking problems solved / Stanley P. Cauvain.
Material type:
TextSeries: Woodhead publishing series in food science, technology and nutritionPublisher: Oxford : Woodhead Publishing, 2017Edition: 2nd editionDescription: 1 online resourceContent type: - text
- computer
- online resource
- 9780081007686 (ePub ebook) :
- 664.752 23
Contents:
Ch1: Introduction<br>Ch2: Raw Materials<br>Ch3: Key Relationships between Ingredients<br>Ch4: Bread and Fermented Products<br>Ch5: Cakes and Sponges<br>Ch6: Biscuits and Cookies<br>Ch7: Pastries<br>Ch8: Other Bakery Products<br>Ch9: Bakery Processes<br>Ch10: Testing Methods<br>Ch11: What If/Are?
| Item type | Current library | Call number | Status | Date due | Barcode | |
|---|---|---|---|---|---|---|
| E-Resources | Main Library E-Resources | 664.752 C375 (Browse shelf(Opens below)) | Available | E003134 |
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Previous edition: 2001.
Ch1: Introduction<br>Ch2: Raw Materials<br>Ch3: Key Relationships between Ingredients<br>Ch4: Bread and Fermented Products<br>Ch5: Cakes and Sponges<br>Ch6: Biscuits and Cookies<br>Ch7: Pastries<br>Ch8: Other Bakery Products<br>Ch9: Bakery Processes<br>Ch10: Testing Methods<br>Ch11: What If/Are?
Description based on CIP data; item not viewed.
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