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Bakery products science and technology

Zhou, Weibiao.

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Bakery products science and technology

紀錄類型:	書目-電子資源 : Monograph/item
正題名/作者:	Bakery products science and technology/ [compiled by] Dr Weibiao Zhou ... [et al.].
其他作者:	Zhou, Weibiao.
出版者:	Chichester, West Sussex, UK :John Wiley & Sons Inc., : 2014.,
面頁冊數:	1 online resource.
標題:	Baking. -
電子資源:	http://onlinelibrary.wiley.com/book/10.1002/9781118792001
ISBN:	9781118791936 (Adobe PDF)

Bakery products science and technology
Bakery products science and technology[electronic resource] /[compiled by] Dr Weibiao Zhou ... [et al.]. - 2nd ed. - Chichester, West Sussex, UK :John Wiley & Sons Inc.,2014. - 1 online resource.

Includes bibliographical references and index.

Baking is a process that has been practiced for centuries, and bakery products range in complexity from the simple ingredients of a plain pastry to the numerous components of a cake. While currently there are many books available aimed at food service operators, culinary art instruction and consumers, relatively few professional publications exist that cover the science and technology of baking. In this book, professionals from industry, government and academia contribute their perspectives on the state of industrial baking today. The second edition of this successful and comprehensiv.

ISBN: 9781118791936 (Adobe PDF)

LCCN: 2014003138Subjects--Topical Terms:

696278
Baking.

LC Class. No.: TX763

Dewey Class. No.: 641.81/5

Bakery products science and technology
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020 $a 9781118791936 (Adobe PDF)
020 $a 1118791932 (Adobe PDF)
020 $a 9781118792070 (ePub)
020 $a 1118792076 (ePub)
020 $z 9781119967156 (cloth)
020 $a 9781118792001 (electronic bk.)
020 $a 1118792009 (electronic bk.)
035 $a (OCoLC)869141283 $z (OCoLC)881417281
035 $a ocn869141283
040 $a DLC $b eng $c DLC $d YDX $d N $d DG1 $d CUS $d OCLCF $d YDXCP $d EBLCP $d DEBSZ
050 0 0 $a TX763
082 0 0 $a 641.81/5 $2 23
245 0 0 $a Bakery products science and technology $h [electronic resource] / $c [compiled by] Dr Weibiao Zhou ... [et al.].
250 $a 2nd ed.
260 $a Chichester, West Sussex, UK : $b John Wiley & Sons Inc., $c 2014.
300 $a 1 online resource.
504 $a Includes bibliographical references and index.
520 $a Baking is a process that has been practiced for centuries, and bakery products range in complexity from the simple ingredients of a plain pastry to the numerous components of a cake. While currently there are many books available aimed at food service operators, culinary art instruction and consumers, relatively few professional publications exist that cover the science and technology of baking. In this book, professionals from industry, government and academia contribute their perspectives on the state of industrial baking today. The second edition of this successful and comprehensiv.
588 $a Description based on print version record and CIP data provided by publisher; resource not viewed.
650 0 $a Baking. $3 696278
650 0 $a Baked products. $3 2003360
700 1 $a Zhou, Weibiao. $3 2148540
856 4 0 $u http://onlinelibrary.wiley.com/book/10.1002/9781118792001