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Language: en
Pages: 712
Pages: 712
Type: BOOK - Published: 2017-05-16 - Publisher: Academic Press
The Technology of Wafers and Waffles: Operational Aspects is the definitive reference book on wafer and waffle technology and manufacture. It covers specific in
Language: en
Pages: 437
Pages: 437
Type: BOOK - Published: 2018-11-30 - Publisher: Academic Press
The Technology of Wafers and Waffles: Recipes, Product Development and Knowhow is the definitive reference book addressing new product development in wafers and
Language: en
Pages: 632
Pages: 632
Type: BOOK - Published: 2011-09-28 - Publisher: Elsevier
Manley’s Technology of Biscuits, Crackers and Cookies is widely regarded as the standard work in its field. Part one covers management issues such as HACCP, q
Language: en
Pages: 468
Pages: 468
Type: BOOK - Published: 2009-06-26 - Publisher: Elsevier
Enrobed and filled confectionery and bakery products, such as praline-style chocolates, confectionery bars and chocolate-coated biscuits and ice-creams, are pop
Language: en
Pages: 928
Pages: 928
Type: BOOK - Published: 2009-06-22 - Publisher: Elsevier
The first edition of Food processing technology was quickly adopted as the standard text by many food science and technology courses. This completely revised an