Baked Products: Science, Technology and Practice
November 2006, Wiley-Blackwell
This price is valid for United States. Change location to view local pricing and availability.
This is a Print-on-Demand title. It will be printed specifically to fill your order. Please allow an additional 5-6 days delivery time. The book is not returnable.
Other Available Formats: E-book
"Baked Products: Science, Technology and Practice is a valuable practical resource for all food scientists and food technologists within bakery companies, ingredient suppliers and general food companies. The book will be an important addition for librarian and research establishments." Beverage & Food World, September 2007
“Provide[s] a more detailed understanding to underpin the development of new processes and products. Few can be more qualified to do this than Stan Cauvain and Linda Young. Together they have over 65 years’ experience in the industry with a formidable record of publications on baking technology.” Food Science and Technology
Buy Both and Save 25%!
Baked Products: Science, Technology and Practice (US $240.00)
-and- Bakery Food Manufacture and Quality: Water Control and Effects, 2nd Edition (US $228.95)
Total List Price: US $468.95
Discounted Price: US $351.71 (Save: US $117.24)