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Bakery products --- Bakery products --- Keeping quality --- Keeping quality --- humidity --- humidity --- Organoleptic analysis --- Organoleptic analysis

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Academic collection --- 664.66 --- 664.66 Bakery products in general. Bread and allied products --- Bakery products in general. Bread and allied products

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Academic collection --- 664.66 --- 664.66 Bakery products in general. Bread and allied products --- Bakery products in general. Bread and allied products

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• Reference Manager
• EndNote
• RefWorks (Direct export to RefWorks)

Academic collection --- 664.66 --- 664.66 Bakery products in general. Bread and allied products --- Bakery products in general. Bread and allied products

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• Reference Manager
• EndNote
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While thousands of books on baking are in print aimed at food service operators, culinary art instruction, and consumers, relatively few professional publications exist that cover the science and technology of baking. In Bakery Products: Science and Technology, nearly 50 professionals from industry, government, and academia contribute their perspectives on the state of baking today. The latest scientific developments, technological processes, and engineering principles are described as they relate to the essentials of baking. Coverage is extensive and includes:r

Baking. --- Baked products. --- Baked goods --- Bakery products --- Morning goods --- Food --- Cooking