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Baked Products: Science, Technology and Practice

Stanley P. Cauvain, Linda S. Young 

ISBN: 978-1-405-12702-8

November 2006

Wiley-Blackwell

244 pages

To Purchase this product, please visit
https://dev.store.wiley.com/en-us/Baked+Products%3A+Science%2C+Technology+and+Practice-p-9781405127028

Baked Products: Science, Technology and Practice

Stanley P. Cauvain,Linda S. Young

E-Book
978-1-405-17152-6
April 2008
$237.00
Hardcover
978-1-405-12702-8
November 2006
$295.95
O-Book
978-0-470-99590-7
November 2007
Available on Wiley Online Library
Description

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.

About the Author

With a combined experience of 65 years in the baking industry with commercial and research companies Stan Cauvain and Linda Young are recognised international experts in the science and technology of baked products. They are now Directors and Vice Presidents of the consultancy company BakeTran, Stanley with responsibility for Research and Development and Linda for Knowledge Systemization and Training.

Features

  • Essential commercial information for baked goods company professionals
  • Authors are well known from previous well-received books
  • Authors have many years’ experience in the area
  • Adopts the new approach of exploring underlying themes linking baked product groups together
To Purchase this product, please visit
https://dev.store.wiley.com/en-us/Baked+Products%3A+Science%2C+Technology+and+Practice-p-9781405127028