Technology of Biscuits Crackers and Cookies
作者： Duncan Manley
DOI:
关键词:
摘要: The third edition of this book is revised and expanded to take account of new developments in biscuit manufacture. The book contains 42 chapters divided into 4 broad sections: …
amazon.com
cabdirect.org参考文章(13)
C. Anne Wilson, Food and drink in Britain ,(1976)
W. R. Aykroyd, The story of sugar Quadrangle Books. ,(1967)
Augustus Muir, The history of Baker Perkins Heffer. ,(1968)
Stephen T. Beckett, Industrial chocolate manufacture and use ,(1988)
David A Shapton, Norah F Shapton, Principles and practices for the safe processing of foods Butterworth-Heinemann. ,(1993) , 10.1533/9781845692889
E. B. ROESSLER, J. WARREN, J. F. GUYMON, SIGNIFICANCE IN TRIANGULAR TASTE TESTS Journal of Food Science. ,vol. 13, pp. 503- 505 ,(2006) , 10.1111/J.1365-2621.1948.TB16650.X
P. Wade, Technology of biscuit manufacture: Investigation of the role of fermentation in the manufacture of cream crackers Journal of the Science of Food and Agriculture. ,vol. 23, pp. 1021- 1034 ,(1972) , 10.1002/JSFA.2740230813
Basil H. Thewlis, Peter Wade, An investigation into the fate of sulphites added to hard sweet biscuit doughs Journal of the Science of Food and Agriculture. ,vol. 25, pp. 99- 105 ,(1974) , 10.1002/JSFA.2740250111
Frederic Rosengarten, The book of spices ,(1969)
Betty Edwards, Drawing on the Right Side of the Brain ,(1988)