Written by an international team of authors from the industrial and
academic sectors, this book reviews recent advances in the baking
industry, with particular emphasis on developments in ingredients
and processes. Directed principally at food technologists in the
baking industry, it is designed to assist in the search for new
products and the more efficient manufacture of existing products.
It will also serve as an essential source of reference for the
industry's ingredient suppliers and equipment manufacturers, and
for those working in academic and research institutions.
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