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Books > Professional & Technical > Industrial chemistry & manufacturing technologies > Industrial chemistry > Food & beverage technology

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Bakery Technology and Engineering (Hardcover, 3rd ed. 1991) Loot Price: R5,774

Discovery Miles 57 740

Repayment Terms: R541 pm x 12*

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Bakery Technology and Engineering (Hardcover, 3rd ed. 1991): Samuel A Matz

Bakery Technology and Engineering (Hardcover, 3rd ed. 1991)

Samuel A Matz

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Loot Price R5,774 Discovery Miles 57 740 | Repayment Terms: R541 pm x 12*

Expected to ship within 10 - 15 working days

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This third edition is completely revised and updated to address the new advances in bakery technology and engineering. The book begins with a lengthy discussion of the materials of baking, as the properties of ingredients are inextricably linked with the processing responses of doughs and batters and with the quality of the finished products. It discusses formulae and procedures, equipment and organizing, and managing technical functions. New ingredients, such as fat and sugar substitutes, are included along with the equipment for new technologies, and quality control/quality assessment.

General

Imprint:	Van Nostrand Reinhold Inc.,U.S.
Country of origin:	United States
Release date:	1991
First published:	1991
Authors:	Samuel A Matz
Dimensions:	234 x 156 x 46mm (L x W x T)
Format:	Hardcover
Pages:	854
Edition:	3rd ed. 1991
ISBN-13:	978-0-442-30855-1
Categories:	Books > Professional & Technical > Industrial chemistry & manufacturing technologies > Industrial chemistry > Food & beverage technology > General Promotions
LSN:	0-442-30855-8
Barcode:	9780442308551