Bakery Products Science and Technology
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 thestate of industrial baking today.The second edition of this successful and comprehensive overview of bakery science is revised and expanded, featuri…
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Produktdetails
Weitere Autoren: Hui, Y. H. (Hrsg.)
- ISBN: 978-1-119-96715-6
- EAN: 9781119967156
- Produktnummer: 16631478
- Verlag: John Wiley and Sons Ltd
- Sprache: Englisch
- Erscheinungsjahr: 2014
- Seitenangabe: 776 S.
- Masse: H19.9 cm x B26.2 cm x D3.5 cm 1'648 g
- Auflage: 2nd Edition
- Gewicht: 1648
- Sonstiges: Professional & Vocational
Über den Autor
THE EDITORSDr Weibiao Zhou (Editor)Weibiao Zhou is a full Professor and Director of the Food Science and Technology Programme at the National University of Singapore. An academic and professional scientist, Professor Zhou is an expert on the science, technology, and engineering of bakery products, among other areas of interest. He is a member of food science journal editorial boards for three major publishing houses and and advises government agencies in science, technology, and engineering.Dr Y. H. Hui (Administrative Editor)Y. H. Hui is a Consultant to the Food Industry based in Sacramento, California, USA. He has authored, co-authored, edited, and co-edited at least 30 professional reference books in nutrition, health, food science, food technology, food engineering, and food laws.
2 weitere Werke von Weibiao (Hrsg.) Zhou:
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