Baking problems solved / Stanley Cauvain and Linda Young.
By: Cauvain, Stanley P
.
Contributor(s): Young, Linda S [(j.a.)].
Series: Woodhead Publishing in food science and technology. Publisher: Boca Raton, Boston : CRC Press ; Cambridge, England : Woodhead, 2001Description: xvii, 280 p. : ill. ; 24 cm.ISBN: 1855735644 (hbk.).Subject(s): BakingDDC classification: 641.815
Contents:
Preface. - 1. Problem solving - a guide. - 2. Flours. - 3. Fats. - 4. Improvers. - 5. Other bakery ingredients. - 6. Bread. - 7. Fermented products. - 8. Laminated products. - 9. Short pastry. - 10. Cakes and sponges. - 11. Biscuits. - 12. Other bakery products. - 13. What is? - Index.
| Item type | Current location | Shelf location | Call number | Copy number | Status | Notes | Date due | Barcode |
|---|---|---|---|---|---|---|---|---|
| Main Collection | Taylor's Library-TU |
Floor 4, Shelf 21 , Side 1, TierNo 5, BayNo 5 |
641.815 CAU (Browse shelf) | 1 | Available | SBSxx,36100,03,GR | 5000061521 | |
| Main Collection | Taylor's Library-TU |
Floor 4, Shelf 21 , Side 1, TierNo 1, BayNo 6 |
641.815 CAU (Browse shelf) | 1 | Available | SBSxx,36000,03,GR | 5000061527 |
Preface. - 1. Problem solving - a guide. - 2. Flours. - 3. Fats. - 4. Improvers. - 5. Other bakery ingredients. - 6. Bread. - 7. Fermented products. - 8. Laminated products. - 9. Short pastry. - 10. Cakes and sponges. - 11. Biscuits. - 12. Other bakery products. - 13. What is? - Index.