Baking Problems Solved (Woodhead Publishing Series in Food Science, Technology and Nutrition)
Baking Problems Solved is a focused reference on baking problems and their relationship to food science, technology, and nutrition. Written by Stanley P. Cauvain PhD, it offers educational and professional readers a resource for exploring challenges within baking and the principles used to address them.
About This Book
Baking Problems Solved presents an informed examination of baking through the fields of food science, technology, and nutrition.
The book is designed as a reference for understanding and addressing problems associated with baking.
It may appeal to students, professionals, and readers seeking educational coverage of baking-related topics.
Written by Stanley P. Cauvain PhD, this volume forms part of the Woodhead Publishing Series in Food Science, Technology and Nutrition.
Reviews
No reviews yet. Be the first to review this book!