1
Published 2013
Springer New York
.... Christopher G. J. Baker is a Chartered Chemical Engineer whose interests range from food process design...

2
by Baker, Christopher G.J., Ranken, M.D., Kill, R.C.
Published 1997
Springer US

3
by Harlander, Susan, Roller, Sibel
Published 1998
Springer US
Table of Contents: ... modified amylolytic yeast -- 8 Baker’s yeast -- 9 Starter cultures for the dairy industry -- 10 Designer...

4
by Hitz, Ciril
Published 2011
Quarry Books
... novice baker. A short (20-30 minute) DVD accompanies the book, adding an invaluable level of instruction...

5
by Cauvain
Published 1998
Springer US
Table of Contents: ... -- Ingredients -- Additives -- Processing aids -- Summary of small ingredients -- Bakers’ yeast -- References...

6
by Bushuk, W., Rasper, V.F.
Published 1994
Springer US
Table of Contents: ... soft wheat quality -- 11.4 Critical factors in soft wheat quality for commercial bakers -- 11.5...

7
by Cauvain, Stanley P., Young, Linda S.
Published 2007
Springer US
... are constantly being presented to bakers from wheat breeders, millers and ingredient and equipment suppliers...

8
by Cauvain, Stanley
Published 2015
Springer International Publishing
...This practical, comprehensive guide illuminates all aspects of breadmaking to give bakers...

9
by Calvel, Raymond, Wirtz, Ronald L.
Published 2001
Springer US
... for bakers and other culinary professionals and students who must understand the complex elements that yield...

10
by Cauvain, Stanley P., Young, Linda S.
Published 1999
Springer US
... quality, we millers and bakers still have to respond to the strong influences of the environment...

11
by Santerre, C.R.
Published 1994
Springer US
... by salters, bakers, confectioners and ice cream manufacturers in America and western Europe. Hickory nuts...